Save my name, email, and website in this browser for the next time I comment. You can easily enjoy this chicken pasta dish even on busy weeknights. This recipe tastes really delicious but it requires very little work to put together. Serve over pasta and dinner is ready to enjoy! We love to sprinkle more Parmesan cheese and season with salt and pepper on top of the pasta. Step 7 – Serve and Enjoy – Serve warm and enjoy.Cover for 5 minutes and allow the cheese to melt. Step 6 – Stir in Cheese – Then stir in the parmesan cheese.Step 5 – Continue Cooking – Cover and cook on high for 20-30 minutes until the pasta is tender and cooked through.Return the chicken back to the crock pot and stir in the uncooked pasta. Step 4 – Return chicken to slow cooker – Whisk the sauce in the crock pot.Step 3 – Shred Chicken – Remove the chicken from the crock pot and shred or dice it into large pieces.Cook on high for 2 hours until the chicken is cooked through (has an internal temperature of 165 degrees F).
#Cajun pasta professional
I am an escapee from a previous life of professional employment in various fields of nursing, management and occupational health and saftey. Once again thanks so much for this wonderful recipe! While it was simmering I sliced two handfuls of cherry tomatoes in half and tossed them in as well, they were a nice relief from the spicy chicken. After adding the half and half, as opposed to heavy whipping cream, I added flour to thicken up the sauce, after stirring until all the flour dissolved, I added in the veggies and allowed it to simmer for a few minutes. I can't imagine making it without the bell pepper. While the chicken was cooking in the butter, I sauteed chopped red onion, red bell pepper, green bell pepper, chopped garlic, basil, salt and pepper. I made this twice in the past two weeks, the last time for boyfriend and several friends, one of whom went back for seconds and thirds :) I read quite a few reviews and wound up combining a lot of the suggestions. 2 chicken breasts diced (Approx 120g each) 250 g fusilli pasta or whichever pasta shape you prefer 1 onion diced 4 spring onions chopped 2 1/2 red, yellow. We are no food critics.but to us.this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!įirst of all.THANK YOU! My lovable but slightly spoiled boyfriend deemed this "a dish his mother would be jealous of", something I am fairly certain he has never said before. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there.
Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. The Best Cajun Pasta Recipe In 8 oz linguine pasta (You can use any pasta you prefer: angel hair, linguine, fettuccine, elbow, macaroni, penne, bow tie, etc.). The only other thing that I used that was a first for me was the cajun seasoning.
#Cajun pasta full
For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. I added 1 lb of halfed whole white button mushrooms. FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play.
0 kommentar(er)
