How to make it

  • Start a pot of water for the pasta, and cook to pkg. directions.
  • Meanwhile, add 1 tbsp. of the Cajun seasoning to the chicken pieces and toss to coat
  • Heat some oil in a sauté pan over medium high heat. Add the chicken, stirring occasionally until it's no longer pink. Some of the chicken pieces might blacken, that's ok--it's the seasoning at work! Transfer the chicken to a clean plate.
  • Add the onions and peppers to the pan (add more oil if needed) and sauté until the peppers have softened (turning the heat down as needed)
  • Add the celery, garlic and remaining Cajun seasoning. Cook for one minute, then sprinkle in the flour. If the pan is too dry, add a little more oil to create a roux with the flour. Stir until the flour is absorbed and has slightly browned. Slowly pour in the chicken stock, stirring constantly.
  • Once all the stock is added and the sauce has thickened, add the tomatoes and chicken. If the sauce seems too thick, add a little more chicken stock as needed.
  • Simmer on low until the pasta is done. Check for seasonings, you may want to add salt, pepper or more Cajun seasoning. Lemon pepper is also a nice addition.
  • Toss the sauce with the pasta, and top with green onions.
  • *Alternative for a creamier pasta, replace one cup of stock with milk or half n half

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  • mommyluvs2cook 2 years ago
    I love the sound of this, my husband would definitely love it!
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