Steak And Ales Spicy Chicken Pasta Recipes

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STEAK AND ALE'S SPICY CHICKEN PASTA



Steak and Ale's Spicy Chicken Pasta image

Make and share this Steak and Ale's Spicy Chicken Pasta recipe from Food.com.

Provided by Valerie in Florida

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups heavy cream
6 tablespoons freshly grated parmesan cheese
2 tablespoons cajun seasoning
4 (6 ounce) boneless chicken breasts
2 tablespoons cajun seasoning
1 lb linguine, cooked
1 cup diced tomato
1/4 cup sliced green onion
1/2 cup shredded parmesan cheese
8 pieces garlic toast

Steps:

  • To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
  • Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
  • Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
  • Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
  • Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.

STEAK AND ALE'S SPICY CHICKEN PASTA RECIPE - (3.3/5)



Steak And Ale's Spicy Chicken Pasta Recipe - (3.3/5) image

Provided by á-170456

Number Of Ingredients 16

CAJUN CREAM SAUCE:
2 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups heavy cream
6 tablespoons freshly-grated Parmesan cheese
3 tablespoons Cajun seasoning
FOR THE PASTA:
4 boneless chicken breasts - (6 oz ea)
2 tablespoons Cajun seasoning
4 cups Cajun Cream Sauce
1 1/2 pounds linguini cooked
1 cup diced tomatoes
1/4 cup sliced green onions
1/2 cup shredded Parmesan cheese
8 pieces garlic toast for serving

Steps:

  • To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200 degrees. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200 degrees, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165 degrees is reached. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve. This recipe yields 4 servings.

SPICY AND CREAMY CHICKEN PASTA



Spicy and Creamy Chicken Pasta image

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

Provided by Nicole Gilbert

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup cider vinegar
¼ cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ teaspoon ground black pepper
¼ teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Steps:

  • Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
  • Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g

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