Creamy Cajun Chicken Pasta Soup Recipe 445

Steps:

• In a large bowl, whisk together 1 tablespoon olive oil and Cajun Spices. Add chicken and coat. Refrigerate for 30 minutes (time permitting) as you prep the other ingredients. After 30 minutes, heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. Add chicken and cook, undisturbed for 2-4 minutes, or until nicely browned on one side. Turn chicken over, add ½ cup Cajun Broth, cover and reduce heat to medium. Cook for approximately 6-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5-10 minutes before dicing into bite size pieces. Meanwhile, cook pasta al dente in generously salted water. Rinse and set aside. Melt butter in large stockpot over medium heat. Add mushrooms and onions and cook until onions are tender, about 5 minutes. Add bell peppers and garlic and cook for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. Gradually stir in remaining Cajun Broth and heavy cream. Bring soup to boil, then reduce to a simmer, stirring frequently until thickened to desired consistency, approximately 3-5 minutes. Return chopped chicken to the pot along with peas, tomatoes, and cooked pasta. Simmer until heated through then stir in Parmesan until melted followed by lime juice and basil.* Taste and add additional salt, pepper cayenne/hot sauce to taste. Garnish individual bowls with fresh lime juice and bacon (optional). *For a less "chunky" soup, simply add more chicken broth and/or heavy cream.

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.