I feel like the majority of my time these days is spent in the kitchen, and I love it. It started around Thanksgiving, then holiday baking took up most of December, and now its all about new recipes from one of the many cook books I received or from the ever appetizing Bon Appetite magazine I subscribed to on a whim on my way back from New York. Maybe my best “impulse” purchase to date.
My aunt had a stack of them laying around that I scooped up on my way out, and half way to JFK that night I had already placed my subscription! I devoured them while I sat in the airport for a delayed flight, and on my extra long, thank you turbulence and traffic (who knew that was possible!)! By the time I got in at 2 am, I had dogeared at least half of the pages!
I am not the biggest pasta fan, I tend to substitute in spaghetti squash, or anything I can spirlize, but when my grandmother gifted me with a pasta maker I had been hinting at for Christmas, I knew I’d be making as many recipes as possible. And it is true, homemade pasta is an entirely different ball game than store bough pasta. Also, dried pasta has been showing up in my friends and families mailboxes for weeks, I can’t stop!
This recipe definitely takes some time, but is so so worth it! Plus it is so easy to change things up that you can fully customize it. I dont like tomatoes so I just left those out. I used half vegetable stock because I was low on chicken stock. I sauteed in a mix of coconut oil and butter, instead of olive oil as the original recipe called for. Toss in shrimp, steak, or tofu instead of chicken. I promise it will be good if you stick to the basic bones of this recipe!
Cajun Chicken Pasta (adapted from here)
- In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
- Slice peppers, mushrooms, and red onion. Mince garlic.
- Cut chicken into strips, season with cajun seasoning to taste ( I am a wimp when it comes to spicy, but I definitely put in 3-4 tablespoons, and it was good!)
- Prepare pasta in pot, drain, set aside. (I always cook pasta in salt water. Add as much salt to the water as you are comfortable with and cook.)
- Heat skillet and cook chicken, set aside.
- Reduce heat, add butter or coconut oil, or both.
- Add peppers, onions, and garlic. Saute about 3-4 minuets.
- Add in mushrooms and tomatoes, if using. Saute until soft. (add more butter as needed, no such thing as too much!)
- Add in salt, pepper, and garlic powder to taste.
- Reduce heat to low, add chicken broth, slurry (above from step 1). Stir for about 2 minuets.
- Add chicken back to skillet. Add salt and cajun seasoning, if needed. Cook until warm.
- Add pasta in, coat well.
- Pour a glass of wine and enjoy!
Store in fridge, good for about a week.
Or store in freezer for 1-3 months. Defrost then heat back up in skillet when ready to enjoy!
I skipped mixing all together, I added the sauce to my pasta as I went so that they stored separately and didn’t get soggy! I have been enjoying it for lunch for the past few days!
I hope you enjoy this recipe, I always love to see how yours turn out! Use hashtag #HACkitchen to share!