Cajun Pasta Recipe
Ross Said:
Chili's Cajun Chicken Pasta Recipe..... anyone?We Answered:
I love that dish too! Here's a recipe that sounds really close to it!Bayou Pasta With Chicken (Copycat Chilis Cajun Chicken Pasta)
Note from Chef:
"I got this recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!"
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breasts
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slick chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Herman Said:
What's a good cajun spicy pasta recipe?We Answered:
Cajun Chicken Pasta RecipeIngredients
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
OR
Spicy Cajun Scallops & Angel-Hair Pasta
Pam cooking spray, for grilling spray
1 cup heavy cream
2 tablespoons cajun seasoning, divided (Use more if desired)
1 lb large scallops (about 16)
1 large head of garlic, cut in half crosswise
6 roma tomatoes, cut in half
8 ounces fresh asparagus, trimmed
12 ounces angel hair pasta, cooked according to package directions
1/4 cup chopped fresh parsley
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.
JM
Ken Said:
Good recipe for cajun pasta (read inside)?We Answered:
I have tried this and the hubby I loved it, my boys are funny and didn't care for it. They have red and green pepper issues LOL* 1/2 lb andouille sausage, diced
* 2 boneless skinless chicken breast halves, cut into strips
* 3 tablespoons creole seasoning
* 2 tablespoons margarine or butter
* 1 green bell pepper, seeded and sliced into strips
* 1 red bell pepper, seeded and sliced into strips
* 8 ounces fresh mushrooms, sliced (optional)
* 4 green onions, chopped
* 1 (14 1/2 ounce) can fat-free chicken broth
* 1 cup milk
* 2 teaspoons lemon pepper
* 2 teaspoons garlic powder
* 1/4 cup cornstarch
* 1/2 cup cold water
* 1 (16 ounce) package linguine
Directions
Heat a large skilled over medium-high heat.
Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
Add the mushrooms, green onion, green pepper and red pepper.
Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
(Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
Stir into skilled.
Cook, stirring gently, until the sausage returns to a boil.
Boil for one minutes, then remove from heat and set aside.
Serve hot over cooked pasta.
Terri Said:
Does anyone have the recipe for Red Lobster Cajun Chicken Pasta?We Answered:
a good resource for restaurant recipes is www.copykat.comHeather Said:
I just love tgi fridays cajun shrimp & chicken pasta does anyone know the recipe?We Answered:
This is the closest I could find...I hope this helps you!TGI FRIDAY'S SPICY CAJUN PASTA
Source: Times Union
Servings: 3-4
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté 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.
Glen Said:
i need a recipe for cajun chicken pasta the was chili's makes it.?We Answered:
CHILI'S GRILLED CHICKEN PASTA2 boneless skinless chicken breast halves, cut into strips
2 tsp. Cajun seasoning
2 T. butter or margarine
1 to 2 C. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
4 oz. linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional
Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Servings: 2
Jessica Said:
Does anyone know where to find the recipe for TGI Fridays, Cajun Shrimp and Chicken Pasta?We Answered:
TGI FRIDAY'S SPICY CAJUN PASTAServings: 3-4
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté 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.