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January 05 2016 @ 06:00 am
One Pot Cajun Chicken Pasta  

Yield: about 4 large servings
This is brilliant! I found this over at Spoonful of Flavor which is a blog you should totally check out. I have a yummy Creamy Chicken Bowtie Pasta which I love but this seems like a different variation which sounds delicious and awesome as it is a one pot meal. I'll have to share my recipe sometime as I think it is also very enjoyable.

What You'll Need
1 pound chicken breast, cut into 1 inch pieces
2 to 3 teaspoons cajun seasoning*
2 tablespoons olive oil
1/2 cup diced yellow onion
1 tablespoon minced garlic
2 1/2 cups uncooked penne pasta
2 cups chicken broth
1/3 cup water
1 small red bell pepper, seeds removed and sliced into thin strips
1 small yellow bell pepper, seeds removed and sliced into thin strips
4 ounces cream cheese
1/2 cup shredded from the block parmesan cheese
fresh chopped parsley, for garnish

A few thoughts on this recipe because as I read the ingredients it made me think. First, while Olive Oil is really good for you, avocado oil is better and can be heated up to high temperatures. I avoid Soy Oil just because too much soy can really throw off the bodies hormones and this is especially true of people with thyroid problems.

You can just go buy bell peppers but if you are being frugal they can be expensive. In the frozen vegetable aisle you will find mixed bell peppers which will work well. In the summer, when our bell peppers are on amazing sales, I tended to slice them up and fill baggies which I then toss into our big freezer in the garage. If you have the space for it, it is a great thing to freeze.

While fresh off the block parmesan cheese is ideal, some of us don't want to shell out the money for it. You can often find already shaved paramesan in containers from your market for cheaper or even buy the already shredded from in the cheese aisle.

Mix It Up

  1. Season chicken with one teaspoon Cajun seasoning; set aside.

  2. In a 12" pan or skillet, heat olive oil over medium heat.

  3. Add onions and stir until soft, about 3 minutes.

  4. Add chicken to pan and cook until brown on both sides.

  5. Stir in garlic and cook one additional minute.

  6. Add uncooked pasta, chicken broth, water, sliced peppers and remaining Cajun seasoning (use one teaspoon if you want mild Cajun flavor or the remaining two teaspoons if you want full Cajun flavor).

  7. Stir then bring to a boil.

  8. Reduce heat to low, cover and simmer for 22 minutes.

  9. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes.

  10. Remove from heat, stir in cream cheese and Parmesan cheese. Stir until cheese is melted.

  11. Garnish with fresh parsley and serve immediately.

*Homemade Cajun Seasoning

1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon oregano
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon red chili flakes

The beauty of making it yourself is the ability to leave the salt out should you need a low sodium diet or simply to cut back as chicken broth often has enough.

Posts from This Journal by “recipes” Tag

Kaylee Winchester: LOTR - Frodo Smileroguem on January 5th, 2016 03:35 pm (UTC)
Def saving this one for later.
Jill aka Josireesanwar on January 5th, 2016 09:59 pm (UTC)
tracyj23: Christmas - snowflaketracyj23 on January 5th, 2016 06:11 pm (UTC)
This looks great. I'm definitely going to give it a try.

Interesting note about the peppers. Almost all vegetables and fruit are super expensive here in the winter (obviously, as we can't grow our own or even anywhere nearby - everything is trucked up from CA or Mexico) and I don't tend to like the taste of the pre-frozen vegetables. Do you need to do anything to them before freezing? I know for example with beans you have to half cook them before you freeze them.

We also tend to use sunflower oil or canola, as they're grown more here in Canada. Hopefully that will work just as well as olive oil. It usually does for most of my recipes.
Jill aka Jo: Eureka: Jo and Zanesireesanwar on January 5th, 2016 10:02 pm (UTC)
I have never done anything to the peppers to freeze them besides slicing them how I think I'll use them. I have a bag for fajitas/stir fry's and then some cut smaller for casseroles.

They really saute up well, I think. We just sauteed some in butter for a quiche.

I'm sure it will. It doesn't have to produce flavor as the Avocado Oil doesn't have much in the way of flavor but I like using it because it is a good fat, healthy and works with high temps.
tracyj23: Music - kitties on the keyboardtracyj23 on January 6th, 2016 07:33 pm (UTC)
Thanks! Come springtime when they're more plentiful and cheaper I'll give it a try. I can't believe how expensive fresh vegetables are right now.

That's why I like using canola oil. It's one of the good ones as well, and has a lighter flavour than olive oil.
Jill aka Jo: OB: Calsireesanwar on January 6th, 2016 08:26 pm (UTC)
Yeah we stock up on stuff like zucchini, squash, and bell peppers in the summer when we are getting them from a family garden or cheap prices at the store.

I think we've also started using Saffola oil because it is heart healthy. I hate using oil because while it is necessary at times... none of it is that good for you but it is a necessary evil and if you're careful...
tracyj23: Christmas - wreathtracyj23 on January 10th, 2016 07:38 pm (UTC)
That's a good idea. We have a chest freezer in our basement that's ever only half full. It'd make a lot of sense to freeze more vegetables for use in winter when it costs too much to buy them. I mean $6 for 3 bell peppers? Crazy.

Too true. That's why you're supposed to use oils very sparingly. It sounds like you do - I do as well.
Jill aka Josireesanwar on February 6th, 2016 12:57 am (UTC)
It is. We do this with many of the garden veggies we get from my aunt and uncle. We also tend to make pizza sauces and spaghetti sauces from scratch and the recipes makes more than we need so I tend to put them in freezer baggies for later use. I freeze a lot.

Cheese is a crazy price some times but there are some cheeses like mozzerella that you can shred and freeze for pizza, lasagna etc.

You can tell I love my freezer.

Angelserenitysangel on January 6th, 2016 12:15 am (UTC)
This sounds yummy. I'd have to figure out and alternative for the cream cheese though.
Jill aka Jo: FF: Captain Speakingsireesanwar on January 6th, 2016 08:30 pm (UTC)
There might be some vegan cream cheeses that would work. Someone suggested a coconut cream or avocado cream but I don't know much about those.
Angelserenitysangel on January 11th, 2016 12:20 am (UTC)
I'd have to see if I could find something like that here. We still have a rather limited market on that front. But hopefully I can find something. perhaps the lactofree cream would work. I know I can get some of that.
Jill aka Josireesanwar on February 6th, 2016 12:57 am (UTC)
Yes, that would be great. I hope you can find it.

We made this with veggie pasta and it was delicious!
Angelserenitysangel on February 6th, 2016 10:21 pm (UTC)
I hope so too.

Sounds delicious!
thrace_adams: Jessica Jonesthrace_adams on January 6th, 2016 12:30 am (UTC)
DAMN this looks SO GOOD. I'm going to try this!!!
Jill aka Josireesanwar on January 6th, 2016 08:30 pm (UTC)
I thought so. Enjoy.
birggittbirggitt on January 6th, 2016 03:19 pm (UTC)
Oh, and you even got me the recipe for the Cajun seasoning \o/

This is one I'll try. Soooooooooo tasty! :D
Jill aka Jo: BS: Captain Flintsireesanwar on January 6th, 2016 08:30 pm (UTC)
I love Cajun stuff and I'd always wondered about how to just make it yourself.