Cajun Chicken Pasta

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Cajun” and my second theme was “turn something boring into something great”. Mixing these two themes was fairly easy. I took a normal chicken pasta and let the chicken marinate for a short time in some cajun spice and the result was a mildly hot, easy, pasta dish that I would definitely make again. I think next time I might use a bit less noodles and break them up to make it easy to get all of the veggies, chicken, and pasta into one bite. Also, I would reserve some of the starchy water to help break apart the noodles.

The Cajun Seasoning makes a bit more than needed so you could adjust as you see fit or just add it for more flavour.

A** Blood is a hot chili powder made from ghost chilies that I make but you could use any hot pepper that you see fit.

  • Servings: 6-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: cajun
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

Cajun Seasoning
1 teaspoon Salt
1 teaspoon Garlic Powder
1 1/4 teaspoons Paprika
1/2 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Onion Powder
1/4 teaspoon Cayenne Powder
1/8 teaspoon A** Blood
3/4 teaspoon Ground Oregano
3/4 teaspoon Dried Thyme
1/4 teaspoon Red Pepper Flakes
Cajun Chicken Pasta
2 Chicken Breasts, skinless and boneless
2 teaspoons Cajun Seasoning (Recipe Above)
1/2 lb Linguine
2 Tablespoons Butter
1 Orange Bell Pepper
1 Green Bell Pepper
1 Green Onion
1 Cup Heavy Cream
1/4 teaspoon Dried Basil
1/4 teaspoon Lemon Pepper
1/4 teaspoon Kosher Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Freshly Ground Black Pepper
to taste Parmesan Cheese

Steps

  1. Mix the Salt, Garlic Powder, Paprika, Black Pepper, Onion Pepper, Cayenne Powder, A** Blood, Dried Oregano, Dried Thyme, and Red Pepper Flakes in a bowl to create the Cajun Seasoning. Set aside.
  2. Chop up the Chicken into bite sized pieces, place in a plastic bag, and add 2 teaspoons of the Cajun Seasoning. Shake to coat all of the Chicken pieces and place in the refrigerator.
  3. Bring a large pot of salted water to a boil. Add the Linguine and cook for 8 – 10 minutes, until al dente. Set aside.
  4. While the Linguine is cooking, in a large skillet, melt the Butter over medium heat.
  5. When the Butter is melted, add the Chicken pieces and cook through, stirring occasionally (about 7 – 10 minutes).
  6. While the Chicken is cooking, slice the Orange Bell Pepper, Green Bell Pepper, and chop the Green Onion.
  7. Add the sliced Orange Bell Pepper, Green Bell Pepper, and chopped Green Onion to the skillet and cook for about 3 minutes, stirring occasionally.
  8. Reduce the heat to low.
  9. Add the Heavy Cream, Basil, Lemon Pepper, Kosher Salt, Garlic Powder, and Freshly Ground Black Pepper. Stir to mix everything together. Heat through.
  10. Add the Linguine, toss to coat, and heat through.
  11. Serve with the Parmesan Cheese.

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