The internet has made the world very small. I stumbled upon a recipe for a Cajun chicken from a UK lady. I tweaked it a bit, served it with a loaf of warm bread and butter and everybody liked it. There will be leftovers that will be reheated in the oven after topping them with more cheese.
Ingredients
Half a package of dried pasta shapes such as rigatoni, ziti, or fusilli
1.5 lbs chicken breasts, cut into bite-size pieces
Salt, to taste
Cajun seasoning, to taste
1 tablespoon olive oil
1package cherry tomatoes
75 grams (2.6 oz) chorizo, cut into small chunks
1/2 yellow onion, diced small
1 red bell pepper, cut into small strips
1 green bell pepper, cut into small strips
2 cloves garlic, minced
1/3 cup white wine
1 teaspoon Knorr chicken stock powder
1/4 teaspoon pepper flakes
1 can tomato sauce
⅓ cup heavy cream
6 sun-dried tomatoes cut into thick strips
Large handful of fresh baby spinach
½ cup (50 grams) grated strong cheddar cheese
½ cup (50 grams) grated mozzarella cheese
2 tablespoons freshly chopped parsley
Instructions
Gather all your ingredients, utensils, and equipment needed. One by one, wash, cut, and measure all of them. Place them into appropriately sized dishes, bowls, or containers for easy grabbing. Set your ingredients around your cooking area.
Preheat the oven to 400 degrees.
Sprinkle chicken cubes with salt and cajun seasoning. Set Aside.
Boil a large pan of water with 1 tablespoon salt and some oil, and cook the pasta al dente. Drain.
Cook cherry tomatoes in a large frying pan, in low-medium heat, until softened. Move them occasionally to prevent them from burning. Set aside.
In the same pan, cook chorizo until separated and cooked. Set aside.
Add more olive oil to the pan, increase the temperature to medium-high, and heat the chicken until sealed on all sides, but not cooked through. Set aside.
Add more oil to the pan, if needed, and cook the onions for about 4 minutes. Add the bell peppers and cook for 3 minutes. Add the garlic and cook until fragrant. Add the wine and cook for 2 minutes until the alcohol evaporates. Add the chicken stock powder, pepper flakes, tomato sauce, and cream. Mix together until incorporated.
Add the drained pasta and mix until the pasta is covered by the sauce. Add the chorizo, cherry tomatoes, sun-dried tomatoes, spinach, chicken, and stir to combine. Top with the cheddar and mozzarella cheese and bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Garnish with parsley before serving.
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