Cajun Pork With Pasta Salad Recipes

Steps:

• Toss all the salad ingredients together in serving bowl; set aside.
• Prepare dressing.
• In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
• Add the oil in a slow steady stream whisking slightly until thickened.
• Pour the dressing over salad and use a fork to coat.
• Refrigerate and let set overnight or up to 3 days.

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.

Steps:

• Cook pasta according to directions.
• While the pasta is cooking combine the rest of the ingredients in a large bowl. Rinse the pasta under cold water to cool and stop the cooking process.
• Add the rinsed pasta and enjoy! Refrigerate leftovers if you have any!

Steps:

• Cook the pasta in gently boiling water until al dente.
• Remove from heat, drain, rinse and cool.
• Combine all ingredients in a large bowl, using only 2 TBS of Toulous Seasoning.
• The dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving.

Steps:

• Preheat oven to 325 degrees F.
• Lay chicken breasts out on a cookie sheet lined with parchment paper. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side.
• Bake the chicken breasts in the hot oven for 20 to 30 minutes (they should be fork-tender and juices should run clear with no sign of pink). Remove chicken and cool in the refrigerator.
• Cook pasta. When done, shock in ice water to stop the cooking. Drain thoroughly.
• Core, seed and julienne peppers. Remove ends from onion, peel, cut in half, then julienne. Combine with the cooked pasta.
• Cut cooled chicken breasts in half and then slice 1/2-inch thick in the other direction, across the grain. Add to pasta salad.
• Combine last ten ingriedients into dressing and pour over salad.

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with Cajun seasoning. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly pink in center. Remove from skillet; keep warm.
• Spray same skillet with cooking spray; heat over medium-high heat. Cook onion in skillet about 4 minutes, stirring frequently, until onion begins to brown. Stir in zucchini and salt. Cook about 4 minutes, stirring frequently, until vegetables are tender. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until heated through.
• Toss vegetable mixture and fettuccine. Serve pork over fettuccine mixture, or toss pork with fettuccine mixture.

Steps:

• For spice rub combine all ingredients in small bowl.set aside.
• Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
• Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
• Add okra to skillet; cook 3 to 5 minutes or until browned. Add bell peppers, jalapeño pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender. Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
• Place farfale on serving platter; spoon pork mixture over top and toss.