Grandmas Cajun Chicken Spaghetti Recipes

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CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

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

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

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 SPAGHETTI



Cajun Spaghetti image

This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!

Provided by Maurice Tate, Jr.

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 5

Number Of Ingredients 16

½ cup vegetable oil
8 ounces tomato sauce
1 cup water
¼ teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
½ onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced

Steps:

  • In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
  • Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
  • In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
  • Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
  • When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
  • In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
  • 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 and place in a serving bowl.
  • Pour sauce over pasta and sprinkle with green onions; serve.

Nutrition Facts : Calories 584.9 calories, Carbohydrate 61 g, Cholesterol 138 mg, Fat 25 g, Fiber 4.8 g, Protein 29 g, SaturatedFat 3.4 g, Sodium 845 mg, Sugar 6.2 g

GRANDMA'S CAJUN CHICKEN & SPAGHETTI



Grandma's Cajun Chicken & Spaghetti image

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 to 1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons canola oil
1 package (14 ounces) smoked sausage, sliced
1 large sweet onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 package (16 ounces) spaghetti

Steps:

  • Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.

CREAMY CAJUN CHICKEN SPAGHETTI



Creamy Cajun Chicken Spaghetti image

This is a (slightly) healthier version of one of my favorite comfort foods, which I adapted from my sister-in-law. You can always add more veggies to make this dish healthier...They'll be smothered with cheese so you won't even notice they're there, which is great for the kids! I recommend saving unused vegetable parts for a homemade stock. And, for easy clean up, use a plastic Crockpot liner.

Provided by Rachel Potachel

Categories     One Dish Meal

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

4 chicken breasts
2 (14 1/2 ounce) cans low fat reduced-sodium cream of mushroom soup
2 (14 1/2 ounce) cans fat free low-sodium cream of chicken soup
1 (28 ounce) can original Rotel Tomatoes
32 ounces 2% Velveeta reduced fat cheese product
1 large onion
3 stalks celery
1 (32 ounce) box whole wheat spaghetti
Tony Chachere's salt-free cajun spice

Steps:

  • Trim fat off of chicken breasts and save for chicken stock bag.
  • Boil the chicken in large pot with water for 45 minutes.
  • Wash vegetables. Dice onion and chop celery.
  • Heat small amount of canola oil in a medium skillet over medium-high heat.
  • Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
  • Remove chicken from stock pot and allow to cool.
  • In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
  • Shred or cut chicken breasts into small pieces and transfer to a large bowl.
  • Cut Velveeta into cubes.
  • Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
  • Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.

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