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Cajun Chicken Pasta

  • Cajun Chicken Pasta
PREP: 20 minutes
COOK: 20 minutes
SERVINGS: 6
Cajun spiced chicken is cooked with Andouille sausage, peppers, tomatoes and onion then tossed with a spicy cream sauce and linguine - all in one skillet!  Bring a bit of New Orleans to your table with this delicious dish.

Ingredients

12 ounces linguine, cooked and drained, reserve 1 cup pasta water
3 boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons Cajun seasoning, can adjust to your heat preference
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 pound andouille sausage, or 3 links sliced 1/4 inch thick
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium red onion, sliced
3 garlic cloves, minced
1 (28 ounce) can Red Gold® Petite Diced Tomatoes, drained
2 cups chicken broth
1 (4 ounce) can diced green chilies
1 1/4 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions

  • Place chicken and 1 1/2 teaspoons cajun seasoning in a plastic bag.  Shake to coat.  Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.  Add chicken in a single layer; sear on one side, about 1 minute.  Flip and sear other side another minute.  Remove chicken to a large clean plate. Brown sausage in same skillet.  Remove sausage to plate with chicken.
  • Add remaining olive oil and butter to skillet.  When heated, add peppers, onion and garlic.  Sprinkle in remaining cajun seasoning.  Cook over high heat for 1 minute, stirring gently to brown vegetables as dark as possible.  Add diced tomatoes and green chilies; cook an additional 30 seconds.  Remove all vegetables from the skillet to the plate with the chicken and sausage.
  • With the skillet over high heat, pour in chicken broth.  Cook on high for 3 to 5 minutes, scraping up any brown bits from the bottom of the pan.  Reduce heat to medium low and pour in cream, whisking constantly.  Cook for a few minutes until cream starts to thicken.  Add the basil, lemon pepper, cayenne pepper, salt and black pepper; stir to combine.  Sauce will be slightly thickened.
  • Add chicken, sausage and vegetables to the sauce, making sure to include all of the juices that have accumulated on the plate.  Stir and cook for 1 to 2 minutes or until mixture is bubbly and hot.  Add linguine and toss to combine.  If mixture is too thick, add some of the reserved pasta water, about 1/4 cup at a time.
  • Top with cheese and parsley, serve immediately.

Nutrition

Calories: 450 | Fat: 22.0g | Trans Fats: 0g | Cholesterol: 90mg | Sodium: 930mg | Carbohydrate: 42g | Fiber: 3g | Protein: 22g | Vitamin A: 40% | Vitamin C: 120% | Calcium: 8% | Iron: 15%

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