Tuesday, September 18, 2012
Cajun Chicken Pasta
Another winner from the Pinterest department. This recipe tastes like something you would order at a pasta place. The chicken alone with the marinade is awesome, as is the pasta alone, but put them together and wow its pretty good if I may say so.
The original recipe comes from a place called Plain Chicken which seems to have quite a few really yummy looking recipes. Enjoy.
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning (See recipe below)
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 tsp ground black pepper
1 tsp cayenne pepper (original recipe used 1/2 tsp)
2 tsp dried oregano
2 teaspoons dried thyme
Combine all spices together and enjoy!
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
**Randi's Side Notes**
~ When making the pasta sauce I used a can of evaporated milk and the rest with the whipping cream. I did have a harder time getting the sauce to thicken so I did end up adding a little bit of flour to it to help thicken.
~ When making the Cajun Seasoning, if your making it just for this recipe alone, then cut everything in half and you will still have a little bit left over. I also didn't add as much cayenne pepper as it said to. I only did 1/4 tsp. and it didnt really have to much of a kick. I will probably add just a little more next time though.
~ To make this recipe gluten free obviously just serve it over your favorite gluten free pasta.