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.
  

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.

Pancit Canton

Pancit canton is a noodle dish of Chinese origin that has become very much a part of the Filipino cuisine. A yummy stir fried dish with meat and vegetables.

Ingredients

1 pkt(230gms) pancit canton flour sticks(wheat noodles)

1 tablespoon minced garlic

1 medium onion, chopped

1  tender chicken breast, boneless and sliced thin

1 1/2 cup water or chicken stock

2 tablespoon shredded cabbage

2 tablespoon carrot julienned

2 tablespoon green beans julienned

2 tablespoon sliced capsicum

1 tablespoon crushed pepper corns

salt to taste

2 tablespoon oil

1 tablespoon soy sauce

Method

• Heat oil in a wok. Add the garlic and onion and saute for 1 minute.
• Add the shredded chicken and stir fry on high flame for 2 minutes. Then add the vegetables. Stir fry for a few minute(vegetables should be crisp).
• Then add the water or stock. 
• Season with salt and pepper. Add the soy sauce and bring this to a boil.
• Now add the pancit canton and cook stirring occasionally until the noodles absorbs the water completely and is cooked and dry.
• Serve hot.

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.