CHICKEN FAJITA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to the package directions. Drain and set aside.
- Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
- Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
- With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
- Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.
ONE-POT CAJUN CHICKEN PASTA
You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot -- you won't even need to boil water first! It's packed with tender chicken thighs, bell peppers, and onions, and finished off with a creamy tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
- Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
- Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
CAJUN VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
- Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
- Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
- Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
- Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
CAJUN CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
- With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
PIONEER WOMAN CAJUN CHICKEN PASTA
Make and share this Pioneer Woman Cajun Chicken Pasta recipe from Food.com.
Provided by Krista Roes
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
- Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
- Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
- With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
- Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
More about "pioneer woman cajun chicken pasta recipes"
CAJUN PASTA WITH VEGGIES - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Weeknight Meals, Dinner, Main DishServings 4-6Total Time 40 mins
- Bring a pot of salted water to a boil. Add the pasta and cook as the package directs for al dente.
- Drain the pasta. Meanwhile, heat 1 tablespoon each olive oil and butter in a large cast-iron skillet over high heat.
- Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
ONE-POT CAJUN ALFREDO RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.com
4.9/5 (15)Category Main-DishAuthor Ree DrummondDifficulty Easy
40 BEST PASTA RECIPES - EASY PASTA MEAL IDEAS - THE …
From thepioneerwoman.com
30 EASY CHICKEN PASTA RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH ... - THE PIONEER …
From thepioneerwoman.com
RECIPE FROM "PIONEER WOMAN" REE DRUMMOND: CAJUN CHICKEN …
From cbsnews.com
REE DRUMMOND'S CAJUN CHICKEN PASTA (SEASON ONE …
From foodiebadge.com
27 BEST PIONEER WOMAN CHICKEN RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
REE DRUMMOND'S CAJUN CHICKEN PASTA (SEASON ONE …
From youtube.com
PIONEER WOMAN CAJUN CHICKEN PASTA / VIEW COOKING DIRECTIONS
From tpwrecipes.com
SHEET-PAN CAJUN CHICKEN AND CORN - THE PIONEER WOMAN
From thepioneerwoman.com
PIONEER WOMAN CAJUN CHICKEN PASTA RECIPE - OH SNAP! CUPCAKES
From ohsnapcupcakes.com
CHICKEN CAESAR PASTA SALAD RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
PIONEER WOMAN CAJUN CHICKEN PASTA RECIPES - STEVEHACKS
From stevehacks.com
CAJUN CHICKEN PASTA - REE DRUMMOND - BIGOVEN
From bigoven.com
CAJUN CHICKEN PASTA | RECIPE | PIONEER WOMAN CAJUN CHICKEN PASTA, …
From pinterest.com
21 BEST CREAMY PASTA RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN FAJITA PASTA RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PIONEER WOMAN CAJUN CHICKEN PASTA RECIPE (EASY) – HOTSALTY
From hotsalty.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pasta #poultry #american #cajun #southern-united-states #southwestern-united-states #tex-mex #dinner-party #chicken #dietary #one-dish-meal #low-sodium #low-in-something #meat #pasta-rice-and-grains #presentation #served-hot
You'll also love