One Pan Cajun Chicken Dinner Recipe 465

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Steps:

• Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag. Preheat oven to 425 degrees. Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tbsp of the olive oil evenly over thighs. Sprinkle with cajun seasoning to taste (I did 1 Tbsp total). Rotate to opposite side and drizzle and rub tops with another 1 Tbsp olive oil. Season with cajun seasoning to taste (I did 1/2 Tbsp). Toss potatoes with 2 Tbsp olive oil (I just did this on the cutting board I used to cut the potatoes) and season with cajun seasoning to taste (I did 2 tsp) and toss. Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven 30 minutes then remove from oven and add bell pepper and red onion over potatoes and toss, then return to oven and roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender (you can broil during last few minutes to help brown a little more if desired). Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.

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.