Friday, June 1, 2012

Recipe Swap: Cajun Chicken Pasta

For this week's swap, the theme was Noodles. I received a recipe from the healthier food focused blog, Prevention RD, whose photography and recipes are always beautiful.

I was given her recipe for Cajun Chicken Pasta, and it looked like a real winner. Who can deny the wonder of a healthful, delicious, and FAST meal?

Indeed, it was exactly that; the recipe took less than 30 minutes (once I finished chopping, which can easily be done the night before), and it was delicious.  It was a bit on the too spicy side for the kiddos, though my four year old said it was "delicious but too spicy," and my husband and I could have handled less spice too.  Next time I make this (oh yes, there WILL be a next time), I will probably use the two teaspoons that season the chicken and leave it at that.  Speaking of spices, I used Essence of Emeril, which I had sitting in the cabinet and it was perfect.

I also brought this in as leftovers for lunch club, and found that the spice had mellowed substantially, so if you're planning to make this in advance, rock those 4 teaspoons!

Thank you to Sarah for hosting another fun swap and Nicole for a delicious and healthful recipe.

Cajun Chicken Pasta taken from Prevention RD, who heavily adapted from All Recipes and Ommy Noms

10 oz whole wheat linguine
1 lb boneless, skinless chicken breasts
4 tsp Cajun seasoning
1 Tbsp extra-virgin olive oil
1 red bell pepper, sliced into strips
1 green bell pepper, slices into strips
1 large yellow onion, halved and thinly sliced
3 garlic cloves, minced
1 1/2 cups half-and-half
1 T fresh basil


Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Meanwhile, cut chicken breasts into thin strips and season with 2 teaspoons of cajun seasoning. In a large skillet over medium heat, saute the chicken in the olive oil for 4-5 minutes or until no longer pink.

Add the onion and saute 1-2 minutes. Add the garlic and saute an additional minute. Add red and green bell peppers. Saute for 2 to 3 minutes, until peppers are slightly tender.

Add the half-and-half and basil, bring to a boil. Add the cooked linguine, tossing to allow the half and half to cook into the al dente pasta. Add the remaining 2 teaspoons of cajun seasoning. Yield: 6 servings (about 1 1/2 cups each).


Dawn said...

One of my favorite recipes! I love new ways to make pasta!

Jaida said...

Sounds delicious!

The Home Cook said...

What a great recipe! I love the look of this one but we aren't that into peppers in our house. :(

Thanks for being part of the recipe swaps!

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