Cajun Chicken Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.9
- Total Fat: 3.3 g
- Cholesterol: 11.4 mg
- Sodium: 159.9 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g
View full nutritional breakdown of Cajun Chicken Pasta calories by ingredient
Introduction
Ingrediants can be cut up and stewed by time pasta is cooked. Preferably use fresh vegetables with the Chilis being roasted, canned is a reasonable subsitute. My family of 8 loves this recipe. Ingrediants can be cut up and stewed by time pasta is cooked. Preferably use fresh vegetables with the Chilis being roasted, canned is a reasonable subsitute. My family of 8 loves this recipe.Number of Servings: 6
Ingredients
-
Lingunie or Barilla Linguine, 6 oz
Chicken Breast, boneless and skinless, .5 breast
Red Ripe Tomatoes, 1 cup, chopped
Green Chili Peppers, canned or fresh roasted, 1 cup
Onions or Green Onions, raw, chopped, 1 cup
Extra Virgin Olive Oil, 1 tbsp
Creole seasoning, Tony Chachere's, 1 gram= 1/4tsp
Directions
Cook Linguine per package instructions.
Make cajun chicken while waiting for water to boil and Linguine to cook; the Cajun Chicken mixture should be cooked by the time your Linguine is done cooking, so they can be served together hot.
Dice thawed chicken breast. Place chicken in seperate sauce pan on med heat; adjust heat as desired. Dice onions (if using green onions include as much stem as possible; it adds color and flavor), place in saucepan with chicken. Chop green chilis, place in pan with chicken mixture. Chop tomato and add last to mixture as they cook the fastest. Mix in Creole seasoning and let flavors stew together. When noodles are done boiling and have been strained mix with extra virgin olive oil (optional) and place in serving bowl.
Serve with Cajun Chicken as a topping over Linguine. Cajun Chicken serves approx. 6 - 1/3 cup servings over 6 - 1 oz servings of Linguinne. This makes great leftovers.
Number of Servings: 6
Recipe submitted by SparkPeople user A39_C8.
Make cajun chicken while waiting for water to boil and Linguine to cook; the Cajun Chicken mixture should be cooked by the time your Linguine is done cooking, so they can be served together hot.
Dice thawed chicken breast. Place chicken in seperate sauce pan on med heat; adjust heat as desired. Dice onions (if using green onions include as much stem as possible; it adds color and flavor), place in saucepan with chicken. Chop green chilis, place in pan with chicken mixture. Chop tomato and add last to mixture as they cook the fastest. Mix in Creole seasoning and let flavors stew together. When noodles are done boiling and have been strained mix with extra virgin olive oil (optional) and place in serving bowl.
Serve with Cajun Chicken as a topping over Linguine. Cajun Chicken serves approx. 6 - 1/3 cup servings over 6 - 1 oz servings of Linguinne. This makes great leftovers.
Number of Servings: 6
Recipe submitted by SparkPeople user A39_C8.