Skinny Cajun Chicken Penne Recipes

QUICK CAJUN CHICKEN PENNE

Steps:

• Cook pasta according to package directions; drain., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with blackened seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Cut into bite-size pieces., In a large skillet, heat Alfredo sauce over medium heat until warm, stirring frequently. Add the tomatoes, onions, pasta and chicken; toss to coat and heat through.

CAJUN CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, toss chicken with 2 teaspoons Cajun seasoning. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil until no longer pink; drain. Remove and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 1 minute. Add garlic; saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup milk., Bring to a boil. Combine flour with remaining Cajun seasoning and milk until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Drain pasta; toss with chicken mixture.

SKINNY CAJUN CHICKEN PENNE

Steps:

• In a medium bowl, toss diced chicken with 1 tablespoon of Cajun seasoning and stir to completely coat. Set aside.
• Bring a medium pot of water to boil and cook penne according to directions for al dente pasta. Drain and set aside.
• In a large skillet (cast iron if you have it), melt 1-1/2 tablespoons of butter and 1 teaspoon of olive oil over medium-high heat.
• Add chicken to skillet and cook for 4-6 minutes or until cooked through. Remove chicken from pan and cover.
• Turn heat to low and add 1 tablespoon of flour to the pan (you should sill have some butter/oil left in there) and stir/whisk constantly until the flour/butter forms a pasty roux mixture. Do not let this burn, it will only take a minute.
• Slowly add 3/4 cup of skim milk while whisking constantly to keep lumps from forming. If lumps do form, just smush them up with a spatula and continue to whisk. Mixture should be smooth.
• Add 1/4 cup sundried tomato past, 2 diced green onions, 1/8 teaspoon black pepper, 1 clove of minced garlic, 1/2 teaspoon dried parsley, and 1/4 teaspoon of dried basil. Turn heat up to medium/medium-high and whisk together and cook until mixture thickens.
• Add penne, chicken, and 1/4 cup of parmesan to the skillet, and stir to coat.
• Serve immediately with a nice green salad.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

GLUTEN FREE PENNE WITH CAJUN CHICKEN

Steps:

• Bring a large pot of water to a boil.
• Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
• Add cream and bring to simmer.
• Meanwhile, cook pasta according to package directions.
• Drain and toss with sauce and stir in cheese before serving.

SARAHKAYE'S GLUTEN-FREE SPICY CAJUN CHICKEN PENNE

Steps:

• While pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in olive oil until chicken is tender, about 5-7 minutes.
• In a small bowl, whisk together milk, melted butter and cornstarch (see note in 'description' about a yummy substitution). Add in salt, basil, lemon pepper, garlic powder and black pepper. Set aside.
• Add green and red bell peppers, onion, mushrooms and broccoli to the skillet. Cook 2-3 minutes.
• Reduce heat and slowly add milk mixture to skillet and heat through. Sauce will thicken.
• Mix drained (& rinsed, if using gluten-free) pasta into skillet.
• Serve with fresh parmesan cheese and a fresh Italian Bread Loaf.