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Cajun Chicken and Pasta Recipe

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This recipe for Cajun Chicken and Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken breast halves, cut into thin strips
2 tsp. Cajun seasoning
Bell pepper strips (any color)(optional)
Sliced Onion (optional)
8 oz. sliced fresh mushrooms (optional)
3 cloves minced garlic
1/4 tsp. dried basil
1/4 tsp. lemon-pepper seasoning
1/4 tsp. dried thyme
1/8 tsp. black pepper
1 can evaporated milk (or use cream or light cream)
olive oil or other oil for sauteing
4 oz. pasta of choice (we usually use spaghetti)
grated Parmesan cheese for topping (optional)

Directions:
Directions:
If using peppers and onions, saute these first in a little oil until softened. If using mushrooms, saute them in a little hot oil too. Remove them from the skillet. Toss the chicken pieces with the Cajun seasoning. Saute the chicken in a little more hot oil until cooked through. Add the garlic when the chicken is almost done. Add the seasonings and the milk/cream and heat through. You can thicken the sauce with some cornstarch mixed with a little more evaporated milk if it seems to need it (if you use heavy cream, it won't need it). Toss in the hot, cooked pasta and the vegetables. Top with grated Parmesan cheese if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Some of our family members don't like the vegetables, so I serve them as a topping instead of tossing them in. I usually use the evaporated milk because with all the seasonings in there, you won't miss the richness of the cream.

 

 

 

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