Skinny Creamy Cajun Chicken Pasta

March 5, 2015

Skinny Creamy Cajun Chicken Pasta recipe | One Hungry Mama

You know when a recipe is good? When it’s delicious, fast, and endlessly adaptable, like this Skinny Alfredo Sauce. Adaptable may not have been on your list of recipe virtues, but here are a couple of important reasons why it should be.

First, learning how to make one easily adapted dinner recipe actually means learning how to make several of them. Following a fast recipe is a time-saver, but knowing it like the back of your hand and being able to bang it out without thought or much effort takes things to another level. And relieves stress. We like things that relieve stress.

Another reason that I love adaptable recipes is because you can keep the ingredients for it on hand with a higher likelihood that you’ll actually use them. So lets say that you buy the broth, milk, cheese and pasta to make Skinny Fettucini Alfredo, but end up deciding that you don’t feel like eating that. No problem! Add a bunch of frozen veggies for creamy pasta primavera or steam some chicken, red pepper and onion with cajun spices and make this Skinny Creamy Cajun Chicken Pasta.

Dinner—and your ingredients—saved without waste or take out. It’s a beautiful thing.

To make this Skinny Creamy Cajun Chicken Pasta, I rubbed down 1 lb of chicken breasts with cajun seasoning and placed them in a parchment cooking bag along with 1/2-inch slices of 1/2 a red onion, 1 red pepper, and 1 green pepper. I let the whole thing steam until the chicken was cooked through, about 30 minutes. You can broil or even sauté the chicken and veggies instead, but steaming keeps the meat juicy and tender without added oil.

You know the term keeping it classy? Well, we’re keeping it skinny.

While the chicken steamed in the oven, I cooked pasta and made a Skinny Alfredo Sauce in a skillet large enough to hold a pound of pasta and all the chicken. Then I tossed all my goodies together: I cut the cooked chicken, added it to the sauce along with the veggies and pasta, and tossed the whole thing together until well coated. The seasoning for the chicken mingled with the sauce, giving the pasta an overall cajun flavor (that also wasn’t too much for the kids).

Served alongside a simple salad or some green beans tossed with butter (and maybe toasted almond slivers to get in the creole spirit) and, suddenly, a classic Italian dish is a little taste of New Orleans.

A quick note on Cajun seasoning: Having a brother-in-law who was born and raised in NOLA, I’ve become a fan on Tony’s, a famous creole seasoning mix. If you decide to try it but haven’t cooked it before, know that it’s very salty. I am an under-salter, so I don’t salt anything else in this dish (except the water in which I cook the pasta) until it’s all put together. Making your own Cajun seasoning is probably the best way to go and what I’d do if I wasn’t hooked. This cajun spice mix recipe at the Food Network looks good, as does this one at Epicurious.

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