Chicken Cajun Pasta

Easy and delectable, Cajun chicken pasta spaghetti. French, Southern, and other elements are combined in Cajun cuisine. Like this dish, it's made using powerful, country-style cooking. Let the good times roll, and enjoy your meal!

Chicken Cajun Pasta

Table Of Content

1.        Required Ingredients

2.        Preparation | Directions

3.        Duration to Prepare Recipe

4.        Nutrition Facts (per serving)

5.        Some Simple/Basic Cooking Techniques You Must Know

Required Ingredients

• Four ounces of linguine pasta
• 2 chicken breast halves, each without skin or bones.
• Cajun seasoning, two tablespoons
• Butter, two tablespoon
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 4 freshly cut mushrooms
• 1 minced green onion
• heavy cream, 1 cup
• 1/4 tsp. dried basil
• 1/4 tsp. lemon pepper
• 4 grains of salt
• 1/8 teaspoon of powdered garlic
• 1/8 teaspoon of black pepper, ground
• Grated Parmesan cheese, 1/4 cup

Preparation | Directions

1. A large saucepan of lightly salted water should be brought to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Drain.
2. Stripe the chicken breast. In a plastic bag, combine the chicken and Cajun seasoning. To coat, shake.
3. In a large skillet over medium heat, melt the butter. Add the chicken and toss often for 5 to 7 minutes, or until the chicken is nearly cooked through.
4. Add green onions, mushrooms, and bell peppers. For 2 to 3 minutes, stirring continuously.
5. Stir in the cream, basil, lemon pepper, salt, garlic powder, and black pepper, and reduce the heat. Warm thru. 
6. Toss in the cooked linguine and heat thoroughly.

Duration to Prepare Recipe

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings:\s2

Nutrition Facts (per serving)

935	Calories
62g	Fat
54g	Carbs
44g	Protein

Some Simple/Basic Cooking Techniques You Must Know

A few straightforward cooking techniques can improve the taste of bland food or streamline the entire cooking process. Here are 10 essential cooking techniques you should learn to add to your toolbox as a chef.

Avoid cramming the pan.

Even though you may believe there is room in your skillet for an additional piece of chicken, if you are unsure, don't take the chance. There is a potential that the heat won't evenly distribute to the remaining food in the pan, compromising flavor or, worse, posing a health concern. Leave a space of a few inches between each item to ensure proper cooking as a precautionary measure.

Before chopping into red meat, let it rest.

Never allow a well-done steak to taste dry. After removing a steak from the burner or grill, put it immediately on top of aluminum foil to preserve its juice inside. Allow the steak to sit for about five minutes after carefully wrapping it in foil. By doing this, the juices can settle before the meat is chopped. If you prefer medium steak, take the foil off when it is medium rare because the flesh will continue to cook while it is in it.

Spices should be kept in the proper place.

Your spices will last longer if you keep them in a cool, dark area. They shouldn't be kept on top of the stove because the heat and humidity will change the flavor.

Turn off the stove before the eggs are finished.

Not overcooking eggs is the secret to delicious eggs!

Always switch off the heat a few minutes before the eggs appear to be done, even if they still seem a little runny, whether you're scrambling, frying, or poaching. They will be perfectly cooked and fluffy with the remaining heat.

Cut herbs with salt in them.

When chopping herbs, a little salt on the board will help keep the herbs from flying everywhere. They will remain put as a result.

Season the boiling pasta water with salt.

Boiling water that has been salted can give pasta flavor from the inside out.

The general rule is to add 1-2 tablespoons to a large pot of water, stir until it dissolves, and then add pasta after the water is boiling. It sounds easy—and it is—but it will improve the flavor of your food.

To make spaghetti sauce, use pasta water.

Wait till you use this tip if you thought the pasta you were eating was tasty. Add a cup of the used pasta water to your saucepan before disposing of the rest. Afterward, put the pasta right into the skillet. The salty water will give your food more taste. Additionally, the starch in the saved pasta water can be utilized to modify the sauce's consistency. Your palate will enjoy it, and the texture will be perfect. Believe me.

To keep vegetables from wilting, use a paper towel.

Throwing away food that hasn't even been touched, especially produce, never feels good. Vegetables can be preserved by loosely covering them with a dry paper towel and putting them in a resealable plastic bag. Get as much air out of containers and bags before sealing them because oxygen is not a vegetable's friend. In addition, wait to wash produce until you are ready to consume it. Also, make sure your refrigerator and produce drawer have enough space. Food can expire more quickly in a refrigerator that has less airflow, which can lead to inconsistent temperatures.

A few necessities should always be on hand.

All of us have been there. You ponder the contents of the refrigerator as you place a takeout order and call it a night. Nope. Just stop there. Check out our list of pantry necessities before your next trip to the grocery store and fill up. If you are well-equipped with the correct tools, it is simpler to be inventive with what you already have. Bonus points if you maintain frozen vegetables and meat (chicken breast, hamburger meat, fish, etc.) in your freezer for last-minute dinners.

To make chopping the onion easier, leave the root in tact.

It can be challenging to slice onions without a mess. Leave the root on and chop them evenly. Peel the onion and cut it into horizontal slices while keeping it whole. When you want neatly chopped bits, cut down vertically.