Creamy Cajun Chicken Pasta

 Delicious creamy chicken pasta, that is so easy to make and the Cajun seasoning takes this dish to just another level...just can't stop with one serving!! I have been making this dish umpteen number of times in my home and each time I make it, the pot is swiped and licked clean, as it's so irresistible. Try this once and you will make it always!! A keepsake recipe! Just make the Cajun seasoning and keep it ready, so that you can make a quick dinner or lunch even when you have some unexpected guests turning up.

Ingredients

For the cajun seasoning

2 tbsp paprika

2 Tbsp garlic powder

1 Tbsp onion powder

2 Tsp red chili flakes

2 tsp ground black pepper

2 tsp white pepper(optional)

2 Tbsp salt 

1 Tbsp dried thyme

1 Tbsp dried oregano

Method

Mix all the above ingredients well and store in an air tight container.(Ideally you can keep it in the refrigerator so that it will stay fresh for upto one year).

 

 

For the  Creamy Cajun chicken pasta

3 Tbsp olive oil

3-4 garlic cloves, chopped

2 chicken breasts, sliced into thin pieces

1 Tbsp cajun seasoning

2 cups heavy cream

4 cups cooked penne pasta

1 cup cheese(I used a mix of cheddar and mozzarella)

1/4 cup parsley chopped
 

  

Method

• In a heavy bottom large pot, heat the olive oil.
• Add the chopped garlic, followed by the chicken and fry for some time, until the garlic starts turning slightly brown and the chicken turns white.
• Sprinkle the cajun seasoning and mix well, so that the seasoning coats all the chicken pieces well.
• Add the cream, and bring it to a boil.
• Now add the cooked pasta and mix everything well.
• Finally add the cheese and parsley. Stir continuously until the cheese melts and the pasta is coated well with the creamy sauce.
• Serve hot.
  

Garlic Bread

Homemade garlic bread with cheese, that can be easily made with no compromise on the taste. Tasty and flavorful with the crisp edges, buttery center, lemony zest, Italian punch with the addition of oregano and topped with gooey mozzarella cheese. This is simply yumm...

Those who don't have an oven, can place the bread slices on a heated pan and cook it covered on a low heat until the cheese melts.

 Ingredients

2 Tbsp softened unsalted butter

1 clove garlic minced

1 Tbsp olive oil

1 Tbsp lemon juice

a pinch of oregano

6 bread slices

grated mozzarella cheese(optional)

Method

• Into a bowl add the butter, garlic, olive oil, lemon juice, and oregano. Mix everything well.
• Preheat oven to 200-degree celsius for 10 minutes
• Arrange the bread slices on a baking tray.
• Spread the prepared garlic butter on each slice.
• Sprinkle mozzarella cheese on each slice.
• Bake for 10 minutes or until the cheese melts.
• Serve hot sliced into triangles or strips.

*Adding the mozzarella cheese is purely optional.
*Best to be served with soup, pasta, etc.

Chicken Piccata

A delicious chicken dish that is usually served with a lemon flavoured butter sauce. An absolute favourite of all. Here I have made a simple dip which goes well with this. An impressive dish that is so easy to make. Serve with a dip and garden fresh green salad.

Ingredients

2 boneless chicken breasts
1 Tbsp chopped parsley
1 Tbsp lemon juice
1 tsp thyme
salt to taste
a pinch of crushed black pepper
1 egg, beaten well
1 cup bread crumbs
oil

Method

•  Slice the chicken breadth wise into thin rounds(like potato chips) and keep aside.
• Marinate the chicken with the chopped parsley, thyme, pepper, salt and lime juice. Keep aside for 10 minutes.
• Add the beaten egg to the marinated chicken and rub it on to the chicken pieces well.
• Coat each slice of the chicken in with the bread crumbs and deep fry in oil until golden on both sides.
• Drain onto an absorbent paper.
• Serve hot with a dip.

For the dip
4 Tbsp mayonnaise
1 Tbsp tomato ketchup
1 tsp paprika powder
1 tsp finely chopped parsley

Mix all the ingredients for the dip well in a bowl and serve with the chicken piccata.

Fusilli in tomato sauce

 Ingredients

2 cups fusilli pasta

3 +1 tablespoon olive oil

1/2 cup minced chicken(*Vegetarians can skip the chicken and proceed with the recipe.)

2-3 tomatoes

1 large onion chopped

4-5 crushed garlic cloves

1/2 yellow capsicum chopped

salt to taste

1 teaspoon black pepper powder

1 teaspoon chili flakes

1 teaspoon or more oregano herbs

2 tablespoon tomato sauce

3 tablespoon grated mozzarella/parmesan cheese

black olives for garnishing

Method

• Cook pasta in boiling water by adding 1 tablespoon olive oil and salt until al dente.
• Drain the pasta and keep aside.
• In a separate pan,boil water and blanch the tomatoes.
• Remove the skin carefully,deseed and roughly chop the tomatoes.
• Heat a pan and add 3 tablespoon olive oil.
• Add onion and garlic and saute until golden brown.
• Add minced chicken and stir on high flame for 5-8 minutes until the water drained  from chicken is dried completely.
• Now add yellow capsicum,tomatoes,salt,oregano,chili flakes,pepper powder,tomato sauce and cook for 5-8 minutes.
• Now add boiled pasta and cheese and mix well.
• Remove in a serving plate and garnish with black olives and some more cheese.

Chicken Macaroni Casserole

Chicken Macaroni Casserole

Ingredients:

Chicken                  -  500 gms boneless chicken breasts cut into small cubes

Macaroni                -  2 cups, cooked and drained

Onions                   -  2, chopped into small cubes

Butter                     -  2+2 tbsp (app: 50 gms)

Capsicum               -  1 medium sized, cut into bite sized pieces

Chicken Broth        -  1 ½ cup

All-purpose flour    -  1/4 cup

Pepper                   -  3-4 tsp (I prefer spicy dishes, can reduce the amt as per requirement)

Half n half cream (1 cup milk: 1 cup cream) - 2 cups

Cheese                  -  3/4 cup, grated (I prefer cheddar cheese)

Salt                       -  as required

Parsley                  - chopped for garnishing

Method:

• Heat 2 tbspn butter in a pan and sauté chicken for about 3-5 mts,add pepper,onions, diced capsicum,salt  and continue the procedure until cooked and remove from heat.
• In another pan add 2 tbspn melted butter.  Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth.  Bring to a boil. Cook and stir for 2 minutes or until thickened.  Remove from heat and add cheese, stir until melted add salt if required.
• In a casserole or a baking dish add the above chicken mixture and pour the cooked sauce on top of it. Bake uncovered at 180degree for about 35-40 mts.Remove from the oven and garnish with parsley.  Serve hot.