Cajun Chicken Pasta
I am so proud to make my first recipe Cajun. I remember my trip in Louisiana and in the New Orleans : the beignet au Cafe du Monde in New Orleans were so delicious, in the restaurants the savors of Cajun food smelled so good. Today I cook Cajun Chicken Pasta, it's soooo easy to make!
Serving : 4 Prep Time : 20 minutes Cook time : 20 minutes
Ingredients :
- 8 oz egg fettucini pasta
- 1 pd fresh chicken tenderloins
- 2 tsp Cajun saisoning
- 2 Tbs butter or margarine
- 1 red pepper, sliced
- 1 green pepper, sliced
- 8 small mushrooms (portabello), sliced
- 1 green onion, chopped
- 1 cup heavy cream
- 1/4 tsp dried basil
- 1/4 tsp lemom pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
- 1/4 cup grated Parmesan cheese
Directions :
Place the chicken and the Cajun saisoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red pepper, green pepper, mushrooms and green onion. Reduce heat. Saute and stir for 2 to 3 minutes.
Add cream, basil, lemon pepper, salt, garlic, black pepper. Cook for 20 minutes.
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain. Serve with parmesan cheese.
- 250 gr pâtes (fettucini)
- 500 gr blanc de poulet
- 2 cuil. à café d'assaisonnement Cajun
- 2 cuil. à soupe de beurre ou de margarine
- 1 poivron rouge, coupé en lamelles
- 1 poivron vert, coupé en lamelles
- 8 petits champignons (portabello ou champignons de Paris)
- 1 oignon vert coupé en morceaux
- 1 tasse de crème liquide
- 1/4 cuil. à café de basiclic
- 1/4 cuil. à café de sel
- 1/4 cuil. à café d'ail
- 1/8 cuil. à café de poivre
- 4 cuil. à soupe de parmesan