If you like quick and easy dinner recipes, then this recipe is for you–start to finish in 15 minutes. You won’t even have to run to Kroger for this recipe because you probably have all the ingredients on hand. I showed Jordan the recipe and asked if this was something he would eat (because he usually doesn’t like tomato based sauces). Much to my surprise and delight, he said he would! Jordan and I both really liked the flavors and I’ll definitely be making it again. We had a small amount leftover and Jordan even ate the leftovers (gasp!). I’m sure most of us have had a version of cajun chicken pasta before but this was the quickest and easiest version I’ve ever made. If you were wanting to reduce the calories some, you could easily increase the tomatoes and decrease the cream but it’s not a super heavy pasta dish as is. You could also adjust the amount of cajun seasoning to your taste. I think next time I might increase it slightly, but if you’re feeding this to kids it’s probably just right. Enjoy!
Creamy Cajun Chicken Pasta
3/4 lb boneless, skinless chicken breast, cut into small bite-sized chunks
1 tsp dried minced onion
1/4-1/2 tsp garlic powder
2 tsp cajun seasoning, divided
1 cup diced tomatoes
1/4 cup heavy cream
4 oz dry linguine pasta or spaghetti
1. Cook pasta in boiling salted water. Drain and set aside.
2. Heat large nonstick skillet over medium heat. Add the chicken, minced onion, garlic powder, and 1 tsp cajun seasoning blend and cook until the chicken has just cooked through—about six minutes.
3. Add the tomatoes, cream and additional cajun seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes.
4. Add linguine to the pan and toss to combine. Serve pasta with a grating of Parmesan cheese if desired.
Serves 2
*adapted from Eat, Live, Run
