Creamy Cajun Chicken Pasta



N'awlin's style of chicken with an up-dated Alfredo sauce.



2 servings

25 min 10 min prep



2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese



Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté 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.

Cajun Mac and Cheese



Ingredients

3 cups dried tricolor or plain elbow macaroni (12 oz.)

2 cups shredded cheddar cheese (8 oz.)

4 oz. American cheese, cubed

3/4 cup chopped sweet onion

2 Tbsp. minced fresh garlic

2 Tbsp. butter

1/2 cup sliced green onions

1 cup chopped green and/or red sweet peppers

1 12-oz. can evaporated milk

2 eggs, lightly beaten

2 Tbsp. all-purpose flour

2 tsp. yellow mustard

2 tsp. bottled hot pepper sauce

1/2 tsp. paprika

1/2 tsp. salt



Directions

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking

dish; set aside. In a large saucepan cook macaroni according to package

directions; drain. Return to saucepan. Stir in cheddar and American

cheeses; set aside.



2. In a medium skillet cook sweet onion and garlic in butter until

tender. Stir in green onions and sweet peppers. Cook and stir 1 minute

more; stir onion mixture into pasta-cheese mixture. Spoon into prepared

baking dish; set aside.



3. In a medium bowl whisk together milk, eggs, flour, mustard, hot

pepper sauce, paprika, and salt until smooth; pour evenly over pasta

mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to

20 minutes more or until bubbly and heated through. Let stand 5 minutes.

Makes 6 servings.

Cajun Mac and Cheese

6 cups milk
3 cups shredded mozzarella cheese
8 cups shredded cheddar cheese
6 oz. grated Romano cheese
32 oz. uncooked macaroni
1 pound butter
4 eggs
1 pound small cooked shrimp
1 pound cooked crawfish meat
8 oz. andouille sausage
8 oz. lump crabmeat
8 oz. Louisiana Hot Sauce
1 T. salt
1 tsp. black pepper
1 T. cayenne pepper

Cook macaroni and drain, dump immediately into large mixing
bowl.
Add milk, all but 1/2 cup of the cheddar cheese, all of the
mozzarella cheese and butter on top of macaroni and mix
thoroughly.
Add salt, black pepper, and half of cayenne pepper.
Beat the eggs by hand until frothy, add to the macaroni mixture.
Add hot sauce, blend well.
Dump whole small cooked (shelled and de-veined) shrimp, chopped
crawfish meat, crabmeat and sausage. Mix well and let stand
(tightly covered)for 5 minutes.
Place in large casserole dish, cover top with grated Romano
cheese and the rest of the cheddar, sprinkle enough cayenne
pepper on top to give the dish a nice rosy hue.
Bake in 350 degree F. oven for 45 minutes, or until top is
deliciously browned, bubbly, and calling out to be eaten.
Serve with fresh salad and hard rolls.

Cajun Style Fettuccini



2 lbs fettuccini, uncooked

4 pork cutlets (or chicken or beef), grilled and diced

1 package frozen stir-fry vegetables

½ cup Wings-n-Things Hot Sauce

½ cup butter

1 tsp garlic salt

2 Tbsp chopped parsley

½ cup Wings-n-Things Hot Sauce



Prepare fettucine according to directions. Grill and dice pork into 1" sections. Melt butter and add parsley and garlic salt. Combine pork and stir-fry vegetables and simmer in butter mixture until vegetables are tender. Add fettuccini and stir. Drizzle Wings-n-Things Hot Sauce over mixture and simmer 5-10 minutes.

Creamy Cajun Chicken Pasta



2 boneless skinless chicken breasts, cut into thin

strips

4 ounces linguine, cooked al dente

2 teaspoons cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cups heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese



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.

Cajun Seafood Pasta



Ingredients:



2 cups heavy whipping cream

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

2 teaspoons salt

2 teaspoons ground black pepper

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon ground white pepper

1 cup chopped green onions

1 cup chopped parsley

1/2 pound shrimp, peeled and deveined

1/2 pound scallops

1/2 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

1 pound fresh fettuccine pasta



Directions:



NOTE: Reduce pepper amounts a bit unless you like this

very spicy. As it is written, it is too spicy for most

people.



Cook pasta in a large pot of boiling salted water until

al dente. Meanwhile, pour cream into large skillet.

Cook over medium heat, stirring constantly, until just

about boiling. Reduce heat, and add herbs, salt,

peppers, onions, and parsley. Simmer 7 to 8 minutes, or

until thickened. Stir in seafood, cooking until shrimp

is no longer transparent. Stir in cheeses, blending

well. Drain pasta. Serve sauce over noodles.



Makes 5 servings.

Spicy Cajun Pasta



Ten ounces cooked fettuccine,

1 cup spicy Cajun pasta sauce (See following recipe),

1 tablespoon Parmesan cheese,

one boneless chicken breast (cooked and sliced in strips),

1 teaspoon chopped parsley.



Preparation Instructions:



Place pasta and sauce in pan and heat until hot.

Arrange in serving dish and top with chicken breast.

Garnish with Parmesan cheese and parsley.



Spicy Cajun Pasta Sauce



INGREDIENTS:



Two ounces olive oil,

One tablespoon fresh chopped garlic,

One-half cup onion, cut in large chunks,

One-half cup green peppers, diced in large pieces,

One-half cup red peppers, diced in large pieces,

One-eighth teaspoon cayenne pepper, One cup chicken stock,

One cup V-8 juice, Cornstarch (mix about a tablespoon with a couple of

tablespoons of cold water to form a slurry),

salt and pepper to taste.



Preparation Instructions:



Heat oil in saute pan. Add garlic and saute

for 30 seconds. Add onions, saute one minute, then add peppers and continue

to saute another minute.

Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne

pepper.

Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to

desired

consistency.

Season with salt and pepper.

Heart of the Bayou Ravioli in Wild Mushroom Sauce



Peppery Ravioli Dough



1 1/3 cups bread flour

2 eggs

3/8 cup olive oil

1/3 chopped cup cilantro

1/2 jalapeño pepper, chopped

1/2 teaspoon TABASCO brand Green Pepper Sauce

2 teaspoons red pepper flakes

Pinch of salt



Crawfish Artichoke Filling



2/3 pound peeled crawfish tails (or use crab, lobster, or shrimp),

coarsely chopped

8 ounces canned artichoke hearts, drained and finely chopped

2 tablespoons garlic cloves, roasted and peeled

1/2 medium red bell pepper, finely chopped

1/2 jalapeño pepper, finely chopped

2 tablespoons finely chopped shallots

Juice of 1 small lemon

1 teaspoon Original TABASCO® brand Pepper Sauce

1/4 teaspoon lemon pepper

1 teaspoon Dijon mustard

1/4 teaspoon gumbo seasoning

1/4 teaspoon thyme, ground

1 1/2 scallions, finely chopped



Wild Mushroom Sauce:



2 cups sliced wild mushrooms (shiitake, morel, or porcini)

2/3 cup white wine

1/3 cup fish veloute ( see Note )

1/2 teaspoon Minor's fish or seafood base concentrate

1 1/2 tablespoons chopped cilantro

1 tablespoon TABASCO® brand Garlic Pepper Sauce

3 tablespoons heavy cream

Pinch of kosher salt

Pinch of cayenne pepper

1 1/2 tablespoons butter



Jalapeño Bruschetta



1 teaspoon olive oil

1 small clove garlic, minced

1 small sprig cilantro leaves, chopped

4 slices French bread

1 large clove garlic

4 slivers Parmesan cheese

1 teaspoon TABASCO® brand Green Jalapeño Pepper Sauce



To make the ravioli dough, put the flour in a mound on work surface.

Make a well in center and add remaining ingredients.

Working from the center out, gradually mix to make a dough. Knead well

for 15 minutes and cover with plastic wrap.

Let rest 1 hour.



Roll out the dough into two thin sheets of equal size.

On one sheet of dough, make small mounds of crawfish filling, arranging

in a checker-board pattern about 1 1/2 to 2 inches apart.

Lay remaining sheet of pasta over top and press down to seal. Avoid

trapping large air bubbles inside.

Cut ravioli squares apart with a pastry wheel. Cook in salted boiling

water until done. Drain and rinse under cold water.

Toss with a small amount of oil and spread in a single layer on a sheet

pan. Cover and refrigerate.



To make the crawfish artichoke filling, combine all ingredients and mix

well; cover and chill 4 hours.



To make mushroom sauce, cook mushrooms with wine and base for 5 minutes.

Add cilantro, TABASCO® brand Garlic Pepper Sauce and veloute and reduce

for 1 minute. Add cream, salt and pepper.

Remove from heat. Swirl in raw butter. Toss crawfish ravioli with sauce,

reserving some to nape ( coat with sauce ) pasta on plate.

Serve with the bruschetta and roasted vegetables.



To make the bruschetta, lightly brown bread in a pan with olive oil. Rub

the bread with raw garlic.

Mash the garlic, cilantro and TABASCO® brand Green Pepper Sauce

together. Spread over bread.

Drizzle with olive oil and top with slivers of Parmesan cheese.



NOTE : A veloute sauce is a variation of bechamel, or white sauce,

except instead of milk,

the liquid added to the roux is chicken stock or another light stock

like veal or fish.



Makes 4 servings



Source The Tabasco People