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10.06.2011

Cajun Chicken Pasta


   Pasta dishes are pure comfort to me. I love them. My waistline doesnt, but it's okay. What I love about this dish is how easy it is. I use a jar of store-bought Alfredo sauce to help out with time and money. It also calls for 'halves' of bell peppers. Dont worry about wasting the other half. I have just recently started freezing my bell peppers and onion halves I dont need right away. I chop them up, throw them in a sandwich baggie and put them in my freezer. It works out perfectly the next time I need them in a recipe.
Also, this 'cajun seasoning' mixture makes a lot. Store it in an air tight container, and it will last 6 months or so. Only use the smallest amount your taste buds can handle. It can get spicy!


Cajun Chicken Pasta
Serves 4

1/2 lb (8 oz) Linguine or Penne Pasta  (Either work great)
2-3 boneless skinless Chicken Breasts, cut into small cubes
1-2 teaspoons Cajun seasoning (recipe below)
1 Tablespoon Olive Oil
1/2 cup Red Bell Pepper, chopped
1/2 cup Green Bell Pepper, chopped
1 jar Alfredo Sauce (I use Ragu brand)
1/2 cup Milk
1/4 teaspoon Ground Black Pepper
1/2 cup shredded Parmesan Cheese


Boil the pasta noodles in a large pot of water according to package directions.

Meanwhile, sprinkle the chicken breast cubes with the cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Saute bell peppers for about 5 minutes. Stir in the cubed chicken breasts and cook until peppers are soft and chicken is thoroughly cooked, about 10 minutes. Reduce heat to medium low and stir in alfredo sauce and milk. Sprinkle in pepper. Cook until mixture is thoroughly heated.

Drain the water from pasta and add pasta to the alfredo sauce. Toss to coat. Serve in individual bowls and sprinkle with parmesan cheese.


Cajun Seasoning

1 Tablespoon Onion Powder
1 Tablespoon Dried Thyme
1 Tablespoon Ground Red Pepper (Cayenne)
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoon Salt
1 Tablespoon Black Pepper

Combine all together in a small air tight container. Store for up to six months.



11 comments:

Carolinaheartstrings said...

That looks so yummy. My kind of comfort food. Come visit us. We have a really delicious waffle recipe today.

kitchen flavours said...

Your pasta looks delicious! My kid would love this!
Hope your hubby is getting better! Have a great weekend!

Amy said...

This looks so easy and delicious! I am loving that plate, too!

Nicole@HeatOvenTo350 said...

That cajun seasoning sounds so good. What a great way to dress up some jarred sauce and make it special!

Aarthi said...

Wow..that looks really delicious...Thanks for the recipe dear..

American Classic Carrot Cake is my post today...

http://yummytummy-aarthi.blogspot.com/2011/10/american-classic-carrot-cake-with-cream.html

sara said...

found ur blog on pinterest All ur recipes look great!

Aimee said...

Holly, I do the same thing with green pepper and onion. I grow them in my garden in the summer, and slice them or dice them for freezer. I'm not sure how long they last in freezer, but usually by January I have run out of them! This pasta sounds delish!

Wanna Be A Country Cleaver said...

Oh my gosh, this looks great! And quick to boot. Yum!

Sinful Sundays said...

Yum! I love cream sauces! I always aim to do that whole chop up onions on a baggie things and freeze it, but I always forget it. I WILL start remembering to do that!

April Lou said...

I am trying this tonight. I can't wait. I found you via pinterest. I amnow following.

New Orleans Bar and Grill said...

GOOD food and a GREAT atmosphere! We eat there about once a month- I LOVE this place New Orleans Bar and Grill