One-Pot Cajun Chicken Pasta
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We don't cook/eat conventionally at my house. Frank cooks for himself. I cook for myself (about once a week). Kara is picky as hell and eats crap half the time and our grandson only eats pizza and crackers. So, for me to try a bunch of new recipes is mostly a waste of time and resources. But every now and then I do like to try and make something new, especially if I can freeze it. I like to cook but don't like being in the kitchen all day doing it. I've tried a lot of recipes from food.com. They are right up my alley.
One new recipe I tried in the past couple of months I really like and I've made it probably half a dozen times already. It's easy (about an hour from start to finish, less if you have help chopping veggies), tasty and it freezes well.
One-Pot Cajun Chicken Pasta
Prep: 30 minutes, Cook Time: About 30 min
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4-6), cut into 1-inch pieces
2 1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne pasta (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
1. Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
2. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
3. Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
I don't care for green peppers so when I make mine, I use one red pepper and one yellow pepper.
I always add more garlic. Usually about 4 garlic cloves, depending on their size.
I usually use a heaping tablespoon of Slap Yo' Mama cajun seasoning
I use the whole 8 oz brick of cream cheese. If sauce is too thick, I just add a bit more chicken broth.
I don't top with sliced scallions.
:
Edited 4 time(s). Last edit at 05/23/2020 06:16AM by MamaRAMa.
One new recipe I tried in the past couple of months I really like and I've made it probably half a dozen times already. It's easy (about an hour from start to finish, less if you have help chopping veggies), tasty and it freezes well.
One-Pot Cajun Chicken Pasta
Prep: 30 minutes, Cook Time: About 30 min
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4-6), cut into 1-inch pieces
2 1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne pasta (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
1. Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
2. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
3. Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
I don't care for green peppers so when I make mine, I use one red pepper and one yellow pepper.
I always add more garlic. Usually about 4 garlic cloves, depending on their size.
I usually use a heaping tablespoon of Slap Yo' Mama cajun seasoning
I use the whole 8 oz brick of cream cheese. If sauce is too thick, I just add a bit more chicken broth.
I don't top with sliced scallions.
:
Edited 4 time(s). Last edit at 05/23/2020 06:16AM by MamaRAMa.
