Zesty Cajun Pasta


Zesty Cajun Pasta

During the summer and most of the winter we don’t eat dinner until at least 8:00 pm.  By then, in the summer,  if it is warm the sun is getting low in the sky and we are just getting hungry.  Since the sun doesn’t set here until well after 9:00 pm these days it works out perfectly for us. In the winter we are busy until 7:00 pm or after most evenings so dinner isn’t until well after the sun has set and the house is warmed up from us being home for a bit.

This was an easy meal to put together as I had the chicken cubed and ready to cook from my prep work when I bought 20 lbs of chicken last month.

Zesty Cajun Pasta

  • Servings: 4-6
  • Time: 20-30 minutes
  • Difficulty: easy
  • Print

Verdict:

This was a hit it out of the park home run!  Everyone had plenty and we still had enough leftovers for lunches.

For my mostly gluten-free son all I did was make all the sauce first and then mix about 1/3 of the meat and sauce into his gluten-free pasta and the remainder went into our pasta.  Just make sure all the ingredients you choose are in fact gluten-free – especially the Cajun seasoning and spices.

I served this with a green salad.

Ingredients:

  •  1 pound pasta
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Cajun seasoning
  • 1 pound boneless, skinless chicken breast, 1-inch diced
  • 1 pound Andouille sausage, cut into half moons
  • 1 medium onion, diced
  • 2 red peppers, small dice
  • 1 tablespoon garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 tablespoons thyme, dried
  • 1 cup heavy cream
  • 2 tablespoons dried basil
  • 2/3 cup Parmesan cheese, freshly grated
    Directions:
  1. Cook the pasta until nearly al dente, about 10 to 12 minutes. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
  2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3.  Season the chicken breast with 1 tablespoon of the Cajun seasoning. When oil is warm place the chicken breast in the pan and sear turning to ensure even browning. Remove the chicken from the pan and set aside.
  4. Place the remaining tablespoon of olive oil in the pan and add the sausage, onions and peppers. Cook, stirring occasionally, until the sausage is browned and the onions are translucent.
  5. Add the garlic to the pan and saute for a bit.
  6. Add the diced tomatoes, thyme and basil to the pan.  Cook stirring up any browned pieces on the bottom of the pan.
  7. Add the heavy cream to the pan and cook an additional 2 minutes.  Taste and add more Cajun seasoning if needed.
  8. Add the chicken to the pan.  Stir until warmed through.  (At this point if you want to remove some for a gluten-free meal it would be best to do so.)
  9. Add the pasta to the pan and the reserved 1/2 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the chicken is cooked through.
  10. Remove from the heat and add the Parmesan.

 

 

10 Comments Add yours

  1. Jasmine S. says:

    Wow! My kinda pasta 🙂 I could go for this right now…and it’s not even 9 am.

    Liked by 1 person

    1. koolaidmoms says:

      Yeah! I hope you try it and like it. This was a bit of a departure for us and we loved it!

      Liked by 1 person

  2. Wow this looks fabulous! Yum yum. I’ll have to make this soon. 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  3. weebluemixer says:

    Yum Yum Yum! Lovely recipe.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  4. This is very nice and sounds super tasty! I love that you have the chicken already to go, that is so nice! A great pasta dish for sure Marci!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

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