Posts tagged cajun

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Recipe: Creamy Cajun Chicken Pasta

Ingredients

  • 8 ounces rotini or other pasta
  • 1 tablespoon canola oil
  • 2 slices bacon, chopped
  • 1 large sweet onion, halved and thinly sliced
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 1 medium green bell pepper, sliced
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning (see Tip)
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 28-ounce can crushed tomatoes
  • 1/3 cup reduced-fat sour cream
  • 1/2 cup sliced scallions for garnish

Instructions

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
  3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
  4. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Inspired By: Creamy Cajun Chicken Pasta
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Sausage Gumbo

Sausage Gumbo

Recipe: Sausage Gumbo

Just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

 

Ingredients

  • 12-16 ounces hot Italian turkey sausage links, removed from casings
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 3 cans fire roasted diced tomatoes, lightly drained
  • 4 cups reduced-sodium chicken stock
  • 16 oz frozen chopped okra
  • 3/4 cup instant brown rice
  • 1 bunch scallions, trimmed and sliced (optional)

Instructions

  1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined.
  2. Return the pan to medium-high heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
  3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Sausage Gumbo
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Cajun Chicken Pasta on the Lighter Side

Cajun Chicken Pasta on the Lighter Side

Recipe: Cajun Chicken Pasta on the Lighter Side

Ingredients

  • 8 ounces uncooked linguine
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • cooking spray

Instructions

  1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
  2. Prepare pasta in salted water according to package directions.
  3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
  4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
  5. Add mushrooms and 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.
  6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
  7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cajun Chicken Pasta on the Lighter Side

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