CAJUN FETTUCCINE
It's nice to serve this zesty creamy casserole when you want a change from pasta dishes with a tomato sauce. The Cajun flavor really reflects this region of the country.-Jackie Turnage, New Iberia, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through.
Nutrition Facts : Calories 422 calories, Fat 22g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 689mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper
Provided by Vaughn Vreeland
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
- In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
- Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
- Remove the meat from the pot and add the remaining olive oil.
- Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
- Add the milk and stir so that the seasoning is incorporated into the liquid.
- Turn the heat to high and bring to a boil.
- Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
- On low heat, add the meat back in and stir so that it's evenly incorporated.
- Add the cheese and parsley, and stir. Remove from the heat.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams
CAJUN CHICKEN FETTUCCINE
For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.
Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
CAJUN CHICKEN FETTUCCINE
Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
- Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
- In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
- Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.
Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 1/2 g
CAJUN SHRIMP FETTUCCINE ALFREDO
Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.
Provided by Bren
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
- Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
- Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
- Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
- Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g
CAJUN FETTUCCINE ALFREDO
I had made this recipe some time ago and misplaced it. I wanted to put in cookbook as not to loose it again. It is very yummy.
Provided by Bev. E.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and garlic in a skillet.
- Add shrimp, crawfish, sausage and seasonings.
- When shrimp just turn pink, add heavy cream and bring to a simmer.
- Add parmesan cheese and simmer until a smooth and creamy consistency is reached.
- Toss with cooked fettucine, garnish with chopped scallions and serve with warm French bread.
CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE
Steps:
- Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
- Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
- Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.
CAJUN CHICKEN FETTUCCINE ALFREDO
This recipe is versatile, it can have a little kick, or a lot of kick! My family loves it and is requested often!!
Provided by Chef Nichol
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken into bite size chunks and fry with the garlic.
- When chicken is done, add the cream and stir just until bubbly.
- Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
- Make fettucine according to package and mix all together when done!
Nutrition Facts : Calories 1306.5, Fat 84.5, SaturatedFat 50.5, Cholesterol 442.9, Sodium 940.4, Carbohydrate 72.8, Fiber 0.1, Sugar 0.7, Protein 63.7
CAJUN SEAFOOD PASTA RECIPE BY TASTY
Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.
Provided by Tasty
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil.
- Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
- Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
- While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
- Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
- Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
- In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams
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