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Thursday, July 5, 2012

cajun chicken pasta

this is about the best thing i've made in a long time. i'm probably biased, though, because i really love cajun chicken pasta. i found a great recipe for the dish at SkinnyTaste. if you want a beautifully done picture by picture process, you should check out the site. i'm also sharing the recipe below.

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)--I used Zatarain's Blackening Seasoning
2 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1/2 red onion, sliced
3 cloves garlic, minced
1 medium tomato, diced
1 cup chicken broth
1/3 cup milk
1 tbsp flour
3 tbsp cream cheese
fresh cracked pepper

  1. Prep vegetables and chicken.
  2. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
  3. Season chicken generously with Cajun seasoning, garlic powder and salt.
  4. Prepare pasta in salted water according to package directions.
  5. Heat a large heavy nonstick skillet over medium-high heat; add 1 tbsp olive oil and the chicken. Sauté 5 to 6 minutes or until done. Set aside.
  6. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
  7. Add tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
  8. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
  9. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot
  10. Add linguine; toss well to coat.
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