This recipe was one I pinned a long time ago. Pinterest says I pinned it a year ago, actually. For whatever reason, I kept passing over it when menu planning. I think I was scared it would be OMGSPICY since it was cajun inspired. And if I took down the spices a notch, it would be flavorless.
Well needless to say, I was totally and completely wrong. I used all the spice except for the cayenne and while it had some heat, it was good heat. Not burn your face off heat. This recipe is a knock-off of the popular Cheesecake Factory dish of the same name except that Annie lightened it up some by not frying the chicken. It's still not light, don't get me wrong, but it's sooooooooo gooooooooood it's worth the splurge. So good that we'll probably have it again soon - which is a rarity in this house. It also cooks up fast and doesn't use a ton of dishes!
{Notice something missing in the picture? I left out the peppers, as we don't/can't eat them but I'm still including it in the recipe - veggies are always good!}
Louisiana Chicken Pasta
For the chicken:
1 large boneless, skinless chicken breast, cut into
bite-sized piecesSalt and pepper
Cajun seasoning
For the pasta:
8 oz. bowtie pastaKosher salt
For the sauce:
1 tbsp. butter1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped
To cook the chicken, heat a small amount of butter or
olive oil in a large skillet over medium-high heat. Season the chicken pieces
with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the
skillet and cook until lightly browned and cooked through. Transfer to a plate
and set aside.
Bring a pot of salted water to boil. Cook the pasta
according to package directions. Drain the cooked pasta and set
aside.
Meanwhile, return the skillet to medium heat and heat
the butter and olive oil until the butter has melted. Add the bell peppers and
onion to the pan. Mix in the salt, pepper, Cajun seasoning, and cayenne pepper.
Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half
and heavy cream to the pan and bring to a simmer. In a small bowl, whisk
together the cornstarch and water, and add to the skillet once the cream mixture
has started to bubble. Allow to cook until thickened, about 5
minutes.
When the sauce has thickened, add the cooked pasta
and chicken pieces to the pan. Stir well to combine and cook at medium-low heat
just until the chicken is warmed through. Adjust the amount of Cajun seasoning
if necessary to suit your tastes. Stir in the scallions. Serve immediately and
top with additional Cajun seasoning, if desired.
Source: Annie's Eats
I love that dish at the Cheesecake Factory! You can't go wrong with cream and pasta involved! I'm the same way with Pinterest. Think I've pinned more recipes than I could ever make in a lifetime!
ReplyDeleteOK- Have to comment again because I just clicked on your Pinterest button and saw that you are in Charlotte! I'm just next door in Fort Mill. So happy to find another Charlotte area blogger!
ReplyDeleteSo glad you found me! We are new to Charlotte and absolutely love this area already. Great place to live!
DeleteI'm glad you finally made the dish and discovered a new dinner treat. If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon! http://www.yumgoggle.com/gallery/
ReplyDeleteThanks for the invite, I'll be sure and head over there!
DeleteDoes this recipe make like 2 servings, if even that?
ReplyDeleteI'm excited to try out this Louisiana Chicken Pasta recipe!
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