R: Cajun Chicken Pasta

[piratesmate]

I was digging through the recipes I've copied off of this board & found one for Cajun Chicken Pasta.

I made it tonight for dinner & it was wonderful!! I substituted whole milk for the cream and tossed in a little Wondra flour to make it thicken.

I just wanted to say "Thanks!" to LuvsTiggerToo for posting this last summer.

d

 

[Tiggerkeeper]

I second your praise for this one. We love cajun chicken pasta at our house. I marinade the chicken and grill it making sure there is extra chicken to freeze for another dinner. I also use red, organge, yellow and green peppers...freeze them in strips too.

Thanks for posting this recipe luvstiggertoo!

Melissa

 

[piratesmate]

Now that it's grilling season here again, I'll have to try doing it right! I confess, I just used chicken I'd shredded & frozen. I tossed the cooked chicken with the spice & let it sit for an hour in the refrigerator before continuing with the recipe. It was quick & easy, but I'll bet the chicken is absolutely WONDERFUL when it's marinated raw & then grilled!

d

 

[Nikole]

HEre's one that I posted a while back on the TT but since you're talkin cajun chicken thought this one would fit in as well:
Cajun Chicken Lasagna
16 dried lasagna noodles
1 lb andouille sausage, quartered lengthwise and sliced
1 lb skinless, boneless chicken breast, cut into 3/4 inch cubes
2-3 tsp Cajun seasoning
1 tsp dried sage, crushed
½ cup chopped onion
½ cup chopped celery
1/4 cup chopped green sweet pepper
1 Tbs finely chopped garlic
2 10 oz containers light Alfredo Sauce
½ cup grated Parmesan cheese
1 ½ cups shredded mozarella

Preheat oven to 325. Cook noodles according to package directions. Drain; rinse. Combine
sausage, chicken, sage and cajun seasoning. IN a large skillet cook mixture 8 min or until
chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in
skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper
and garlic in drippings until veggies are tender. Stir into meat mixture. To this veggie/meat
mixture add one jar of Alfredo sauce and parmesan cheese. Lightly coat a 3 quart rectangular
baking dish with nonstick spray. Arrange 4 noodles in the bottom of the dish. Spread with 2
cups of the meat/veg mixture. Sprinkle with ½ cup of the mozzarella. Repeat layers, ending with
noodles. Carefully spread remaining alfredo sauce over the top. Cover; bake 1 hour or until
heated through. Let stand 15-20 min before cutting. Makes 12 servings

 

[luvstiggertoo]

OH how ironic!!!!

I haven't been out here in months and I check it out today and you all are talking about my recipe!!!
Well, you are all very welcome!!

Isn't it great!!!!

Nikole...that lasagna recipe sounds scrumptious!
Gonna have to try that one!