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  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
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    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
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    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
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Making Pasta with Cajun Chicken

If you're looking for a comfort food dish with chicken where you can crank up the spiciness to taste, this recipe for pasta with cajun chicken is a good bet. You can use rotini pasta, fusilli pasta, or the pasta of your choice. Hold back the cayenne pepper or be generous with it depending on your tolerance or desire for spice.
 
You can substitute in ready-made chicken from the store or holiday turkey leftovers. In that way it is a very versatile and adaptable sort of pasta dish.
 
It should take around 45 minutes total to prep and cook this cajun chicken pasta, and it makes 6 servings. Each serving has around 700 calories - about 35 grams of protein, 55 grams of carbs, and a little under 40 grams of fat.
 
To make it you'll want to have:
 
- fusilli pasta (12 ounces)
- chicken (4 cups, cooked, diced)
- milk (quarter cup)
- butter (2 tablespoons)
- cream of mushroom soup (1 can)
- diced tomatoes (1 can)
- parmesan cheese (half cup)
- green onions, sliced (1)
- minced garlic cloves (3)
- mushrooms, sliced (8 ounces)
- green bell pepper, sliced (1)
- red bell pepper, sliced (1)
- ground black pepper (3/4 teaspoon)
- cayenne pepper (3/4 teaspoon)
- cajun seasoning (1.5 tablespoons)
Picture
Follow the directions on the fusilli pasta package (or pasta of your choice). Salt some water and bring to a boil in a pot, cooking for the amount of time specified on the package. Drain with a colander and rinse.
 
You'll need a large skillet for the next part. Add the butter, place over medium heat, and let the butter melt. Add the mushrooms, as well as the green and red bell peppers, and saute for around 5 minutes. You'll want the bell peppers and mushrooms to get tender and appear a little browned.
 
Now you're going to add the chicken, green onions, and minced garlic. Stir constantly as you cook this for about a minute.
 
Next come the spices. Add the black pepper, cayenne pepper, and your cajun seasoning, then cook while stirring for another minute to let the spices really cook into the food.
 
Now add the milk, soup, and tomatoes and let the mixture simmer, then add the parmesan cheese and cooked pasta. Let the mixture heat for a while and you're ready to serve!
 
Some other options for pasta types are campanelle, rigatoni, or farfalle - if you are looking for some variety or can't get ahold of rotini or fusilli.
 
You can refrigerate for around three days in a sealed container. You can also freeze, of course, if you want it to keep longer than that. Cook the pasta a little less (al dente) and don't add the cheese. Freeze in an airtight container - you can keep it for a month or two. When you're ready to cook, add to the skillet and heat over low heat, stirring. Add a bit of milk and then add the cheese as it heats up.
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