Tomato Basil Cajun Chicken Pasta Recipes

Steps:

• Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

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.

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

Steps:

• Cook your penne pasta, strain, and set aside.
• cut raw chicken breasts into bite sized strips.
• In a skillet, melt the butter on low heat and add minced onions and garlic, stir until well saturated.
• Add chicken strips to the skillet, along with your cajun seasoning, mix until even. Cover and allow to simmer on medium/low heat.
• when chicken is about halfway cooked, add the basil. I like to cut mine up into strips with cooking sheers, as some of those leaves can be big! Stir, cover, and simmer on medium/low until chicken is nearly done.
• Slowly add the cream, stirring in well. if you like a little extra sauce for your pasta, add a little extra cream.
• Add your freshly diced tomato to the mix and stir. Cover and allow chicken to finish cooking.
• Serve hot over pasta, top with parmesan.