Cajun Chicken Pasta
with peppers and mushrooms
This one pot meal is full of flavor and color, and you'll love this Cajun take on pasta (our paleo members will be enjoying this as a saute with broccoli).
Smarts: If you ever have sour cream around, add a few dollops to a grain dish to give it some texture and flavor.
Smarts: If you ever have sour cream around, add a few dollops to a grain dish to give it some texture and flavor.
Proteins
Cuisines
Ingredients
Cajun Chicken Pasta:
- Chicken breasts - 2
- Cajun seasoning - 1 tsp + 1 tsp
- Green onions - 2 stalks, chopped with green and white parts separated
- Onion - 1, small - chopped
- Bell peppers, red - 1, medium-sized - sliced
- Green bell pepper - 1, medium-sized - sliced
- Mushrooms, brown - 1/2 lb, sliced
- Fire-roasted diced tomatoes (14 oz) - 1 can, drained ((If you can't find fire-roasted, just sub normal diced tomatoes))
- Penne - 1/2 lb
- Cooking oil - 1 1/2 Tbsp
- Sour cream - 2 1/2 Tbsp
- Lemon - 1/2, juice of
Nutrition Facts
Amount Per Serving
Calories
465
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
79mg
26%
Just a moment...
Sodium
317mg
13%
Just a moment...
Total Carbohydrate
60g
20%
Just a moment...
Dietary Fiber
9g
36%
Just a moment...
Sugars
9g
Just a moment...
Protein
38g
Just a moment...
Prep
- Chicken - Slice into strips. Season with first part of Cajun seasoning and salt and pepper. Tenderize with fork. (Can be done up to 1 day ahead)
- Green onions / Onions / Bell peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Diced tomatoes - Open and drain of liquids. (Can be done up to 3 days ahead)
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Make
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Keep ~1 cup (236 ml) of pasta water (this amount is for 4 servings - adjust accordingly).
- Heat a saute pan over medium-high heat. Add cooking oil and then chicken to the heated oil. Saute for 4 to 6 minutes, until you get some color and some yummy chicken juices running out. Remove from pan and set aside.
- Return saute pan to medium-high heat and now add ½ the pasta water to the pan scraping up any brown bits that may have formed. Add onions and white parts of green onions to the pan and saute for ~3 minutes, until softened. Next add in bell peppers, mushrooms, diced tomatoes and remainder of the pasta water. Saute for 5 to 6 minutes, until peppers have softened but still slightly crunchy.
- Return chicken to pan. Mix in pasta, second part of Cajun seasoning, and sour cream. Toss until everything is mixed through. Take off heat and finish with green parts of green onions and lemon juice. Season to taste with more Cajun seasoning and salt and pepper.
Nutrition Facts
Amount Per Serving
Calories
465
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
12%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
79mg
26%
Just a moment...
Sodium
317mg
13%
Just a moment...
Total Carbohydrate
60g
20%
Just a moment...
Dietary Fiber
9g
36%
Just a moment...
Sugars
9g
Just a moment...
Protein
38g
Just a moment...
Reviews
Ratings
40 reviews
Used fire roasted tomatoes with green chilis, and pre-marinated chicken breast (southwestern spices). Added andouille sausage. Threw in leftover romesco sauce (roasted red peppers, garlic, and tomatoes). Absolutely delicious, even the toddler ate it, minus the spicy sausage. Made enough to serve 6 to 8 people with my changes.
0 HelpfulI added some more spices as others had suggested and it was very good. Looking forward to leftovers.
0 Helpful