Post by Loupy on Jun 23, 2016 10:02:42 GMT -7
CAJUN CHICKEN PASTA SKILLET
From: Shawn @ www.iwashyoudry.com/
I’m obsessed with this easy skillet recipe. The chicken and pasta are all cooked in one skillet for an easy weeknight dinner.
I used chicken thighs for this recipe, but chicken breast would also work.
The creamy and cheesy pasta is paired perfectly with a slightly spiced cajun chicken. I’ve plumped up the skillet with diced onion and red bell peppers. You could also add some mushrooms like I did in this pasta skillet recipe I made years ago. So good! When in doubt, go with a delicious one skillet dinner to save time, money and just a little sanity!
Serves: 4-6
Ingredients
1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces
salt & pepper
2 tbsp cajun seasoning, divided
1 tbsp olive oil
1 red bell pepper, diced
1/2 large onion, diced
2 cloves garlic, minced
2 cups chicken broth
10 oz. uncooked campanelli noodles
2 tbsp heavy cream
1 1/2 cups monterey jack cheese, shredded
parsley for garnish
Instructions
Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning.
Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally.
Add the bell pepper, onion and garlic to the skillet.
Cook another couple minutes until the onions and pepper are tender.
Add the chicken broth and uncooked noodles to the skillet, stir to combine.
Bring to a gentle boil, then reduce heat to a simmer.
Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally.
Stir in the heavy cream and remaining cajun seasoning until combined.
Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly.
Carefully remove from oven, let cool slightly, garnish with parsley if desired and enjoy!
From: Shawn @ www.iwashyoudry.com/
I’m obsessed with this easy skillet recipe. The chicken and pasta are all cooked in one skillet for an easy weeknight dinner.
I used chicken thighs for this recipe, but chicken breast would also work.
The creamy and cheesy pasta is paired perfectly with a slightly spiced cajun chicken. I’ve plumped up the skillet with diced onion and red bell peppers. You could also add some mushrooms like I did in this pasta skillet recipe I made years ago. So good! When in doubt, go with a delicious one skillet dinner to save time, money and just a little sanity!
Serves: 4-6
Ingredients
1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces
salt & pepper
2 tbsp cajun seasoning, divided
1 tbsp olive oil
1 red bell pepper, diced
1/2 large onion, diced
2 cloves garlic, minced
2 cups chicken broth
10 oz. uncooked campanelli noodles
2 tbsp heavy cream
1 1/2 cups monterey jack cheese, shredded
parsley for garnish
Instructions
Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning.
Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally.
Add the bell pepper, onion and garlic to the skillet.
Cook another couple minutes until the onions and pepper are tender.
Add the chicken broth and uncooked noodles to the skillet, stir to combine.
Bring to a gentle boil, then reduce heat to a simmer.
Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally.
Stir in the heavy cream and remaining cajun seasoning until combined.
Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly.
Carefully remove from oven, let cool slightly, garnish with parsley if desired and enjoy!
