Spicy Cajun Noodles With Chicken Recipes

SPICY CAJUN CHICKEN PASTA

Spicy Cajun Chicken Pasta image

This has fettuccini tossed with sauteed chicken, mushrooms, onions, red and green peppers and a spicy, tomato creole sauce. It is an amazing combination of flavors, you'll be full long before you've had enough.

Provided by CharityAnn

Categories Chicken Breast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered (1 cup)
1 garlic clove, pressed
2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium tomatoes, chopped
4 -6 mushrooms, sliced (1 1/4 cup)
1 cup chicken broth
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
12 ounces fettuccine
2 teaspoons parsley, fresh is preferred

Steps:

Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
While the veggies are cooking, cut the chicken breast into bite size pieces.
Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
When the vegetables are softened or blackened to your liking, add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.

GOLDEN NOODLES WITH CHICKEN

Golden Noodles With Chicken image

For a gluten-free version, toss the shallots in cornstarch rather than flour.

Provided by campbells

Number Of Ingredients 14

Ingredients

Fried Shallots
Extra-virgin olive oil
4 shallots, thinly sliced into rings
1/4 cup unbleached all-purpose flour
Soup
2 tablespoons extra virgin olive oil
2 bone-in, skin-on chicken breasts
Kosher salt and freshly ground pepper
One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)
1/4 tsp. ground cumin
1 tsp. ground tumeric
4 cups Swanson Chicken Broth
8 ounces vermicelli rice noodles or thin spaghetti
1 cup leafy herbs, such as cilantro, dill and basil

Steps:

Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

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