CAJUN CHICKEN FETTUCCINE
Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
- Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
- In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
- Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.
Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 1/2 g
CAJUN CHICKEN PASTA
Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!
Provided by Carol Spradling
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
- Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
- Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g
CAJUN CHICKEN FETTUCCINE
For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.
Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
CAJUN CHICKEN FETTUCCINE ALFREDO
This recipe is versatile, it can have a little kick, or a lot of kick! My family loves it and is requested often!!
Provided by Chef Nichol
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken into bite size chunks and fry with the garlic.
- When chicken is done, add the cream and stir just until bubbly.
- Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
- Make fettucine according to package and mix all together when done!
Nutrition Facts : Calories 1306.5, Fat 84.5, SaturatedFat 50.5, Cholesterol 442.9, Sodium 940.4, Carbohydrate 72.8, Fiber 0.1, Sugar 0.7, Protein 63.7
CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE
Steps:
- Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
- Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
- Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.
CAJUN CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
- With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
CREAMY CAJUN CHICKEN PASTA
Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
- Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
- Pour over hot linguine and toss with Parmesan cheese.
Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3
CAJUN CHICKEN & PASTA
This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper
Provided by Vaughn Vreeland
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
- In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
- Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
- Remove the meat from the pot and add the remaining olive oil.
- Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
- Add the milk and stir so that the seasoning is incorporated into the liquid.
- Turn the heat to high and bring to a boil.
- Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
- On low heat, add the meat back in and stir so that it's evenly incorporated.
- Add the cheese and parsley, and stir. Remove from the heat.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams
CAJUN SHRIMP FETTUCCINE ALFREDO
Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.
Provided by Bren
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
- Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
- Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
- Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
- Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g
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