Cajun Chicken Pasta
This was a really really good recipe but then again I say that all the time and I’m pretty sure I wouldn’t post a recipe that didn’t turn out well.. haha.. =/
Anyways, I got this recipe on Skinny Taste. Her food ROCKS. You need to add her blog to your daily blog list. I’ve made two things from her and both received raving reviews and resulted in second helpings. The sauce for this pasta ends up being really creamy and flavorful. It kind of tricks you into thinking you’re eating something unhealthy and just feels really rich. But I know better and I know it’s pretty healthy because obviously I got to see first hand what went into the sauce. I haven’t put this recipe into my Weight Watchers calculator yet, but I will update the post to show the point value when I do. I also really like this recipe because I got another chance to use my Ninja Master Prep (blender/food processor)! Haha.
The recipe is from Skinny Taste’s page and the only thing I changed is that I used like a ton of cayenne pepper and added red chili flakes (you know I love my food spicy). I didn’t have a pre-made “Cajun spice blend” on hand so I just used what I had in my cupboard based on the recipe I found on the Allrecipes site. My ratios were pretty much the same as what’s stated in that spice blend recipe except I upped the cayenne and added red chili flakes.
So good and so worth it! Give it a try and let me know how much you like it!
P.S. Don’t compare our pictures because Skinny Taste’s pics totally blow mine out of the water! >.<
1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Chicken Tikka Masala in a Slow Cooker
Okay, so I came across this recipe from Pinterest. I definitely wanted to try it. I’m very glad that I did! I got everything into the crock pot the night before. Popped it into the slow cooker when I came home for lunch break and 4 hours on high later, I walked into my house and I thought I had walked into an Indian restaurant. I made basmati rice to go along with it and picked up a pack of garlic naan from the grocery store. Usually I would stay away from store bought naan, but I’ve had this one brand before and when you heat it up, it’s almost as good as what you can get at a restaurant (well not quite, but it’s the best you can get without making your own or going to a restaurant and having them make it for you)!
Overall this recipe is so simple, so not time consuming and the results are so worth all the hard work! *wink*
P.S. Laura! This is a recipe you NEED to make!
P.P.S This recipe and it having been made by a non-Indian(me) was very much Indian approved!
Recipe is from Cooking Classy (my adaptations are italicized):
Chicken Tikka Masala in Slow Cooker
Yields 6 servings (I think this could actually be like…8 servings!)
1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.
2. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
3. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
4. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.
This note also from original blog: *I put 1 -3 tsp because it is all depending on your heat preference. If you don’t like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.