Quick Cajun Chicken Penne Recipes

Steps:

• Cook pasta according to package directions; drain., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with blackened seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Cut into bite-size pieces., In a large skillet, heat Alfredo sauce over medium heat until warm, stirring frequently. Add the tomatoes, onions, pasta and chicken; toss to coat and heat through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the Cajun seasoning 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 bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Steps:

• Cook pasta according to package directions. Meanwhile, toss chicken with 2 teaspoons Cajun seasoning. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil until no longer pink; drain. Remove and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 1 minute. Add garlic; saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup milk., Bring to a boil. Combine flour with remaining Cajun seasoning and milk until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Drain pasta; toss with chicken mixture.

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:

• Bring a large pot of water to a boil.
• Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
• Add cream and bring to simmer.
• Meanwhile, cook pasta according to package directions.
• Drain and toss with sauce and stir in cheese before serving.

Steps:

• In a medium bowl, toss diced chicken with 1 tablespoon of Cajun seasoning and stir to completely coat. Set aside.
• Bring a medium pot of water to boil and cook penne according to directions for al dente pasta. Drain and set aside.
• In a large skillet (cast iron if you have it), melt 1-1/2 tablespoons of butter and 1 teaspoon of olive oil over medium-high heat.
• Add chicken to skillet and cook for 4-6 minutes or until cooked through. Remove chicken from pan and cover.
• Turn heat to low and add 1 tablespoon of flour to the pan (you should sill have some butter/oil left in there) and stir/whisk constantly until the flour/butter forms a pasty roux mixture. Do not let this burn, it will only take a minute.
• Slowly add 3/4 cup of skim milk while whisking constantly to keep lumps from forming. If lumps do form, just smush them up with a spatula and continue to whisk. Mixture should be smooth.
• Add 1/4 cup sundried tomato past, 2 diced green onions, 1/8 teaspoon black pepper, 1 clove of minced garlic, 1/2 teaspoon dried parsley, and 1/4 teaspoon of dried basil. Turn heat up to medium/medium-high and whisk together and cook until mixture thickens.
• Add penne, chicken, and 1/4 cup of parmesan to the skillet, and stir to coat.
• Serve immediately with a nice green salad.

Steps:

• Cook the pasta in a large amount of boiling water until al dente; drain and set aside.
• Sprinkle the chicken with 2 t of the Cajun seasoning and mix until coated evenly.
• Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat.
• Add the chicken to the hot pan and cook for 2 minutes without stirring.
• When the chicken is lightly browned on one side, stir it to cook the other side (leaving it to cook without stirring helps to keep it from sticking).
• Cook for about 5 more minutes, or until no longer pink inside.
• Remove from the pan and keep warm.
• Spray the pan again with the nonstick cooking spray and add the olive oil.
• Over medium-high heat, add the peppers, mushrooms and 2 of the green onions.
• Cook for 3-4 minutes, stirring occasionally.
• Stir in the lemon pepper, basil, garlic powder, remaining teaspoon of Cajun seasoning and the salt.
• Then add the half-and-half, bring to a boil and add the chicken.
• Stir until coated and warm.
• Add the pasta and toss to coat.
• Garnish with remaining green onions.