Monday Recipe
ONE POT CREAMY CAJUN CHICKEN AND PASTA
Try this easy chicken and pasta dish with a bit of zip. Clean up’s a snap, too.
You’ll need:
CAJUN SEASONING
2 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
CHICKEN PASTA
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1/2 lb. penne pasta
15 oz. fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced
You’ll do:
1) Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
2) Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
3) Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
4) Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
5) Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
6) Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Hat tip to Budget Bytes
Category: Cooking, Guest Post
And for those who like to cook under pressure….
Instant Pot Creamy Cajun Pasta
Ingredients
1 tablespoon Vegetable oil
1 tablespoon butter
1 medium sweet or yellow onion, diced
1 green bell pepper, diced
6 white mushrooms, sliced
1 (14-ounce) package smoked sausage, sliced
3 garlic cloves, minced
1 boneless, skinless chicken breast cut into bite-sized pieces
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
2 1/2 cups chicken broth
1 (14-ounce) can petite diced tomatoes undrained
1 tablespoon Cajun or Creole seasoning I use Tony Chachere’s
1/4 teaspoon cayenne pepper
12 ounces uncooked penne pasta
4 ounces cream cheese, softened and cut into pieces
1 cup freshly grated or shredded Parmesan cheese
1/2 cup heavy cream
1 tablespoons chopped fresh parsley
Instructions
1) Turn Instant Pot on “Saute” mode. Add oil and butter.
2) Add onion and green pepper and cook until starting to get soft, about 2 to 3 minutes.
3) Add mushroons, sausage and garlic and cook another 2 to 3 minutes.
4) Add chicken, paprika, Italian seasoning, chicken broth, tomatoes, Cajun seasoning, and cayenne pepper.
5) Add pasta and use a wooden spoon to push it all down into the liquid.
6) Place lid on Instant Pot. Make sure the valve is in “sealing” position. Cancel the “Saute” mode and set to Pressure Cook on HIGH for 5 minutes.
7) Manually release the pressure. Remove lid and stir in cream cheese, Parmesan cheese, and heavy cream until the cheese is melted.
8) Sprinkle parsley on top.
Took me a bit longer than I thought it would to get here. See comment on Monday FGS.
Here you go Jeff, a penne dish for you. I know that Publix don’t allow too many K Rogers down your way, but K Roger has the boneless, skinless, mammaries of yard bird on sale for $1.99 a lb this week, til midnight Tuesday anyways. I needs to get myself up and motivated to get there. The struggle is real.
Right tasty my man, and as always, a boneless thigh of yardbird adds more flavor and you needs to call for more Vidalia Sweet Onion or that Texas copy cat wanna be sweet onion every chance you get.
What?, no crusty bread or white wine recommendation? You slipping? Or would it be a rose’ to match the fire roasted ‘maters? 😀
For the record, we always substitute some wine for part of the broth in something like this when pressure cooking. (White wine for chicken and seafood, and a port wine for meats.)
It adds another level of flavor, that is for sure.
AW1Ed, concerning the ingredient “2 tsp smoked paprika” Try as I could, I had a hard time to put it into to rolling papers, bear of a time to light it and then totally failed at smoking it. Had a helluva cough after a couple of drags. (grin)
Soooooo, I made a big bowl of american potato salad, sliced cukes in vinegar/sugar/lemon sauce with sliced sweet onions and the main entree being homemade meat loaf to be followed by copious amounts of liquid gold (coffee) brewed from freshly roasted & ground beans. I’ll set an extra place or two. Who’s bringing the cookies?
P’nut butter with a Hershey Kisses on top work? How ’bout a mollasass fruit chewy? Maybe some genuine Southern Tea Cakes? I guess you want me to bring the ice cream too.
You think smoking the paprica is rough, try smoking them hams…or turkeys. Stick with the oregano, but watch out for the kind with buds and seeds.
Been at my desk all day today hence the frequent posts.
But, I am about to make this dish.
I will keep you posted!