SPICY CAJUN CHICKEN PASTA
This has fettuccini tossed with sauteed chicken, mushrooms, onions, red and green peppers and a spicy, tomato creole sauce. It is an amazing combination of flavors, you'll be full long before you've had enough.
Provided by CharityAnn
Categories Chicken Breast
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
- While the veggies are cooking, cut the chicken breast into bite size pieces.
- Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
- When the vegetables are softened or blackened to your liking, add the chicken to the pan.
- Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
- While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.
SPICY CAJUN PASTA LIKE TGI FRIDAYS
I found this copycat recipe online in a group called Dear Chef Secrets. It's supposed to be pretty close to the one served at the restaurant.
Provided by lazyme
Categories Chicken Breast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in saute pan.
- Add garlic and saute for 30 seconds.
- Add onions, saute one minute, then add peppers and continue to saute another minute.
- Deglaze with chicken stock, reducing by half.
- Add V-8 juice and cayenne pepper.
- Bring to a boil and simmer for 10 minutes.
- Thicken with cornstarch to desired consistency.
- Season with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast.
- Sprinkle with Parmesan and parsley.
CROCK POT SPICY CAJUN CHICKEN PASTA
An easy and comforting Crock Pot dinner! The chicken is moist and flavorful from all the spices. There's a hint of heat from the Creole seasoning. Red peppers add a bit of sweetness and crunch while mushrooms give the meal an earthiness. A fantastic and easy pasta dinner your family will love.
Provided by Cindy Dozier
Categories Pasta
Time 6h25m
Number Of Ingredients 19
Steps:
- 1. For the Crock Pot: Mix the spices together and sprinkle it on top of all the other ingredients that are listed for the Crock Pot. I cooked this for 6 hours. When it is done - just shred the chicken in the pot. NOTE - the butter will rise to the top but don't worry it will all blend together in the end.
- 2. After your chicken is done, prepare pasta per package directions and drain.
- 3. While the pasta is cooking, get a skillet heated with butter. Slice the red pepper into thin slices, the same for the mushrooms. Cut the green onions on the diagonal - they should be about 2 inches long or so. Then add them to your skillet. Cook these about 3 or 4 minutes - but not too long! You want them to be still slightly firm, then remove from skillet using a slotted spoon.
- 4. In the remaining butter in skillet pour your heavy cream and stir on about medium-high heat. Just til the sauce coats the spoon. Then add a pinch of salt and pepper to the sauce. Pour it into your Crock Pot with your chicken and its sauce.
- 5. Add your vegetables and your pasta. Stir it to mix all together. Serve with either some Parmesan cheese or leave the Tony Chachere's shaker on the table for people to choose if they want a little more spice to it. Enjoy!
SPICY CAJUN CHICKEN & PASTA
Make and share this Spicy Cajun Chicken & Pasta recipe from Food.com.
Provided by KJK 5
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil & butter in a skillet over medium-high heat.
- Generously season one side of each chicken breast with Cajun Seasoning, garlic powder and black pepper.
- Place chicken in skillet then season the other side.
- While chicken is cooking prepare pasta according to package directions.
- When chicken is cooked through and browned on both sides, remove to platter, cover and keep warm.
- Reduce heat to low. Add cream cheese to pad drippings, add half-and-half. Amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. Stir to melt cream cheese - do not boil.
- Serve sauce over cooked pasta. Top with sliced chicken and shredded cheese.
Nutrition Facts : Calories 466.4, Fat 21.9, SaturatedFat 11.2, Cholesterol 118.5, Sodium 193.5, Carbohydrate 33.7, Fiber 5.5, Sugar 0.1, Protein 33.3
SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA
Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.
Provided by Manami
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
- Preheat grill to medium heat.
- Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
- Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
- Thread scallops onto prepared skewers.
- Sprinkle scallops well with remaining Cajun seasoning; set aside.
- Spray garlic, tomatoes and asparagus well with cooking spray.
- Grill until well marked on each side; set aside to cool.
- Grill scallops about 4 minutes on each side or until opaque.
- Pop garlic out of skin; chop garlic cloves and tomatoes.
- Cut asparagus into diagonal slices.
- Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
- If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
- Snap off the woody stems of asparagus before grilling.
- Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
- Enjoy!
Nutrition Facts : Calories 641.3, Fat 24.2, SaturatedFat 14.2, Cholesterol 108.7, Sodium 481.2, Carbohydrate 77.6, Fiber 5.3, Sugar 6, Protein 28.7
SPICY CAJUN CHICKEN AND PENNE PASTA
I cook at a local diner,this recipe is a big hit.
Provided by bobbie brown
Categories Chicken
Number Of Ingredients 14
Steps:
- 1. In large sauce pan melt butter,saute mushrooms,onion,green pepper.
- 2. Add chicken,alfredo sauce,milk,parmesan cheese,salsa,and seasonings.Stir,Heat through,serve over pasta.
SPICY CAJUN PASTA WITH SHRIMP
Make and share this Spicy Cajun Pasta With Shrimp recipe from Food.com.
Provided by Pate8738
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, garlic and all spices in 2 tablespoons of olive oil.
- Add wine, Caesar dressing Worcestershire sauce, hot sauce, chicken broth and sugar.
- Cook desired amount of pasta until al dente.
- Add one cup of pasta water to sauce.
- Add frozen shrimp to sauce.
- As soon as shrimp curl and are pink, reduce heat to low and add drained cooked pasta.
- Heat through and serve immediately with lemon slices on side.
- Pass Parmesan cheese to sprinkle on top.
Nutrition Facts : Calories 222, Fat 2.7, SaturatedFat 0.7, Cholesterol 294.7, Sodium 495, Carbohydrate 11, Fiber 1.2, Sugar 5.7, Protein 34.7
T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA
Make and share this T.g.i. Friday's Spicy Cajun Chicken Pasta recipe from Food.com.
Provided by senseicheryl
Categories Chicken Breast
Time 30m
Yield 2-4 dishes, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
- Thicken to consistency with cornstarch; season to taste with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 1055.5, Fat 43.9, SaturatedFat 8.4, Cholesterol 171.9, Sodium 617.2, Carbohydrate 124.6, Fiber 7.8, Sugar 12.8, Protein 41.4
T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA RECIPE - (3.9/5)
Provided by carvalhohm2
Number Of Ingredients 16
Steps:
- Cook fettuccine to al dente, drain, and set aside. SAUCE: In large size saucepan, heat the oil. Add garlic, and sauté for about 30 seconds or until fragrant. Add onions and sauté until translucent, about 1 minute, then add peppers and continue to sauté for another minute. Deglaze with chicken stock, bring to a simmer, and reduce by half. Add V-8 juice and cayenne pepper and bring to a boil, reduce heat, and simmer for 10 minutes. Mix cornstarch with cold water to make a slurry. Add slurry to sauce, stirring constantly until it reaches saucy consistency. Season with salt and pepper. Add the fettuccine to the sauce and gently mix until it is heated. Arrange the fettuccine on serving dish and top with chicken breast. Sprinkle with parmesan and parsley. Drizzle with olive oil if desired.
SPICY CAJUN PASTA LIKE TGI FRIDAYS
I found this copycat recipe online in a group called Dear Chef Secrets. It's supposed to be pretty close to the one served at the restaurant.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Heat oil in saute pan. Add garlic and saute for 30 seconds.
- Add onions, saute one minute, then add peppers and continue to saute another minute.
- Deglaze with chicken stock, reducing by half.
- Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
SPICY & CREAMY CAJUN PASTA BAKE
If you like it HOT and flavorful, this one is for you! Served with garlic bread it's to die for. I made this one up a couple nights ago and it turned out amazingly well. Use 1/2 a chiptole pepper if you'd rather your pasta not be so spicy (but it'll still have a kick).
Provided by Emily Jane
Categories Cajun
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add rub or marinade to chicken and set in refrigerator for at least an hour (or you can buy an already-cajun-marinated chicken breast).
- In the blender, combine whipping cream, can of tomatoes, garlic, chipotle pepper (pouring in a little of the adobo sauce for an extra flavor boost, if desired), and salt & pepper to taste. Blend well and set aside.
- Sautee marinated/rubbed chicken in olive oil until almost done and then add red pepper, onion and mushroom, sauteeing until vegetables are tender.
- Turn heat down to medium-low and pour cream sauce over chicken & veggies.Simmer for 30-45 minutes.
- Preheat oven to 350 degrees.
- While the sauce is simmering, cook the pasta only about half-way through; when sauce is done simmering and has thickened a bit, add the pasta and coat thoroughly.
- Pour into a baking dish and sprinkle with parmesean cheese; bake covered with foil for 20 minutes; uncover and bake an additional 10-12 minutes. (this is also a good time to add the garlic bread to the oven, if preparing).
- Remove from oven and let sit for a couple of minutes - and then ENJOY!
Nutrition Facts : Calories 707.1, Fat 40.9, SaturatedFat 17.9, Cholesterol 154.2, Sodium 107.5, Carbohydrate 55.9, Fiber 9.1, Sugar 5.2, Protein 31.5
T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA
Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce. There are over 360 T.G.I. Friday's restaurants in 44 states and 22 countries, all serving this Cajun-style chicken pasta. This dish is a bit like jambalaya except the rice has been replaced with pasta. Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water. This recipe makes two large restaurant-size portions, but could easily serve a family of four. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Melt 2 tablespoons of the butter in a large skillet over medium/high heat.
- Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
- As the vegetables are cooking, cut the chicken breasts into bite-size pieces.
- Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
- When the vegetables are soft (about 10 minutes) add the chicken to the pan.
- Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
- In the meantime, bring the water to a boil in a large pot. If you like, add a half tabllespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
- When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
- Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
- Tidbits
- If you want a thicken sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, then put it back on the heat.
SPICY CAJUN PASTA
I found this dish on a website in my hometown. Its very good, a little on the spicy side. You can adjust the "spicyness" as you go along.
Provided by Elizabeth Schoch @elizabetheusebio
Categories Pasta
Number Of Ingredients 16
Steps:
- Cook pasta. In a large skillet over medium-high heat, add the olive oil, garlic and onions,and sautee. Add the chicken. When the chicken is almost done, add the hot links and cook until the chicken is no longer pink. Add the jalapenos, green chilis, tomatoes and seasonings (you can add less red pepper flakes depending on how spicy you like it). Bring to a boil.
- Reduce heat to medium-low and add the whipping cream, stirring until blended, allow to simmer for about 5 minutes, then add the shrimp and cook until the shrimp is no longer pink and the sauce has thickened.
- Stir in the cooked pasta and mix well. Reduce heat and simmer for approximately 15 minutes. Salt and pepper to taste.
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