Creole Chicken Pasta Recipes

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Heat a large skilled over medium-high heat.
• Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
• Add the mushrooms, green onion, green pepper and red pepper.
• Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
• (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
• Stir into skilled.
• Cook, stirring gently, until the sausage returns to a boil.
• Boil for one minutes, then remove from heat and set aside.
• Serve hot over cooked pasta.

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA

Steps:

• Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
• Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
• Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
• Add the garlic to the pan and saute for 30 seconds.
• Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
• Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook an additional 2 minutes.
• Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

EASY CHICKEN CREOLE

Steps:

• In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

CAJUN CHICKEN PASTA

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.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

CREOLE CHICKEN PASTA

Steps:

• Cook linguini according to package directions.
• Place chicken between 2 sheets of plastic wrap and pound to a thickness of about 1/4 inch.
• Coat with creole seasoning.
• Heat olive oil on medium heat in a large non- stick skillet.
• Brown chicken on both sides until done, cover and keep warm.
• Reduce heat to medium and add zucchini and red pepper, saute for 4-5 minutes or until softened.
• Add garlic and stir for about 30 seconds more.
• Add half and half and bring just to a boil,.
• Add Basil, black pepper, salt and cayenne pepper.
• Add chopped spinach and roasted tomatoes.
• Bring just to a boil and reduce for about 20 minutes.
• Add parmesan cheese and stir until melted.
• Pour sauce over cooked linguini and toss to coat.
• Top with sliced chicken.
• For slow roasted tomatoes, slice plum tomatoes in half length wise and drizzle with olive oil. Sprinkle with dried thyme,course salt and fresh ground pepper. Cook at 325 for 90 minutes.