Showing posts with label fresh. Show all posts
Showing posts with label fresh. Show all posts

Cajun Chicken Pasta

Tuesday, October 9, 2012

We've made this flavorful pasta dish a few times now and I have to say it's a success!   Even my picky eaters declared that I could make it again any time.  Enjoy! 

Don't be intimidated by the Creole spice mixture this calls for.  I found it very inexpensively ($2-$3) in the spice section at our normal grocery store.  I also use it on mashed potatoes. 


Recipe Source:  Minnesota Bread
 Click here for printable recipe.

Posted by Lara. 

Ingredients:
3 whole boneless, skinless chicken breasts, cut into cubes
3 tsp. Cajun (or Creole) spice mix, more to taste (I found this very inexpensively in the spice section at our grocery store)
1 pound fettuccine noodles
2 Tbs. olive oil
2 Tbs. butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1 large red onion, sliced
3 cloves garlic, minced
2 cans (14-oz. each) diced tomatoes, DRAINED
2 cups chicken broth
1 cup heavy cream
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1 tsp. salt
Chopped fresh parsley, for garnishment  (I used about a tablespoon of dried parsley)

Directions:
Cook pasta according to package directions.  Drain when pasta is still al dente; do NOT overcook! 

Sprinkle 1-1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet (I recommend a cast iron skillet) over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute.

Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.


Repeat with remaining chicken. Remove chicken, leaving pan on high heat.


Add remaining olive oil and butter.

When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed.

Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add drained tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.


With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.

Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.


Finally, add chicken making sure to include all the juices that have drained onto the plate. Stir and cook for 2-4  minutes,  or until chicken is cooked through.

Add vegetables and heat until mixture is bubbly and hot. Add drained fettuccine and toss to combine.


Top with chopped fresh parsley and serve immediately!

Enjoy! 


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Southwestern Pasta Salad

Thursday, July 5, 2012

First a little update on my son:
  It's been a long journey, but my son is now in remission from leukemia and we are verrrrrrry slowly getting back into a routine again. 
Spencer is recovering well and is looking forward to a little normalcy this summer and for his upcoming senior year of high school.  Thank you for all of the prayers and kind wishes in his (and our) behalf.   We have truly felt God's comfort and presence through this entire journey. 



And now onto the recipe: 
While sitting in the hospital with my son over the last nearly 6 months, I would find myself daydreaming about new recipes I wanted to try when life was back to normal.   Unfortunately after only rarely cooking for months on end, I feel out of practice and it's actually been a challenge for me to get back into menu planning/ daily meal making.  Thank goodness for tasty and easy meals like this one to make the adjustment a little easier!    Pasta salad with a Mexican zing may sound a little strange, but it came together well and I loved how the fresh flavors combined.   It also makes for a great make-ahead meal, since the flavor seems to get better and better as it sits in the fridge. 


Adapted slightly from The Bon Appetit Cookbook: Fast Easy Fresh
                        Click here for printable recipe. 

Posted by Lara.

The ingredients:


1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese

Directions: 

In a large pot, cook pasta in boiling water, stirring occasionally.
Drain and rinse pasta and transfer to a large bowl.  Add oil and toss to coat.  Add remaining ingredients, except cheese, gently stir together. 

Add shredded cheese just before serving.


Makes 8 servings.  Serve room temperature or cold.   (it's even better the second day)

Enjoy!


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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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