y half.
Add the chicken stock and bring to a
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.
Cut chicken into bite sized pieces.
enne pasta, strain, and set aside.
cut raw chicken breasts into
package directions. Drain when pasta is still al dente; do
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
Cook pasta until all dente.
Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.
Place chicken, olive oil and Cajun seasoning in a bowl and
Cook pasta according to package directions to
boil. Add linguini pasta, and cook for 8 to 10 minutes
edium heat. Add flour; stir for 1 minute. Add half-and
Cook the pasta in a large amount of
25 degrees F.
Lay chicken breasts out on a cookie
ne side of each chicken breast with Cajun Seasoning, garlic powder and
Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
Thicken to consistency with cornstarch; season to taste with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
o a boil. Add pasta and cook for 8 to 10 minutes
In the slow-cooker, stir together chicken, alfredo sauce, tomatoes and juices, chicken broth, peppers and cajun seasoning.
Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
Cook pasta according to directions on package, serve chicken and sauce over cooked pasta and garnish with chives if desired.
b>pasta until al dente; drain.
While the pasta is cooking, place chicken
Cook pasta according to package directions to al dente stage. Saute chicken in margarine until browned.
Remove from skillet. Saute mushrooms, green onions, garlic and parsley.
Mix water and cornstarch.
Add to vegetable mixture.
Cook and stir until thickened slightly.
Stir in chicken and pasta.
Simmer a few minutes.
Correct seasoning by adding more Cajun Magic if you want it hotter or salt it if it needs more flavor, but you don't want it too hot.
b>chicken with water.
In a large resealable plastic bag, shake chicken