Tuesday, September 28, 2010

Cajun Chicken Pasta

1/2 lb pasta (any kind you prefer)
2 boneless, skinless chicken breasts - sliced into thin strips or cubes
2 tbsp cajun seasoning
1/2 - 1 cup mushrooms (add to desired taste)
1 1/2 cups heavy cream (see below for heavy cream recipe using milk)
1 tsp dried basil
1 tsp lemon pepper
1/2 tsp salt
1 tsp garlic powder
1/8 tsp black pepper
2 tbsp grated parmesan cheese
optional - add any vegetables you like (green peppers, red peppers, carrots, etc.)

1. Cut chicken breasts into thin strips or cubes and place in a bowl
2. Add cajun seasoning to chicken and marinate for at least one hour in refrigerator. The longer it's marinated the better

3. Once ready to cook, cook pasta according to package directions, drain and return to pot
4. Meanwhile, in a skillet over medium heat cook chicken until no longer pink, about 6 minutes
5. Add mushrooms (and any other vegetables you chose) and cook for another 2 minutes
6. Reduce heat and stir in heavy cream
7. Season with basil, lemon pepper, salt, garlic powder, black pepper, parmesan cheese and heat through
8. Add the chicken mixture to the cooked pasta and mix well
9. You can also just add the chicken mixture onto of the pasta on your plate if you prefer not to mix them together

Milk substitute for heavy cream
If you do not have any heavy cream on hand use the following:
1. In a small pot over medium heat, melt 2 tbsp butter
2. Add 3 tbsp flour and mix well
3. Slowly add 1 1/2 cups milk while constantly stirring
4. Keep stirring until milk thickens (about 7-15 minutes, depending on amount of milk used)

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