This week we are having lots of easy recipes that I haven’t yet shared with y’all. I hope you are able to try some of them. It has been fun to hear from a few of you that you have indeed tried some recipes and it delights me even more to know that you liked them!
I think I got this one from a Low-Fat Recipe book that I had years ago. It was the only recipe I ever made out of the book so I got rid of the book in one of our many moves.
I usually chop up the veges and then start boiling the water for the pasta while I slice the chicken. You can even get everything prepped earlier in the day so that it is easy to cook the dish once kids are needing help with homework and the toddlers have reached the melting point.
Cajun Chicken Pasta
Cook 8 oz of fettucine or linguine pasta and then drain.
While the pasta is cooking, cook until browned:
- 2-3 boneless, skinless chicken breasts, cut into thin strips (don’t chunk it…do the thin strips–it is better!)
- 2 teaspoons of crushed fresh garlic (I actually don’t measure this and just crush about 2 or 3 cloves)
- If desired, sprinkle the chicken with some cajun seasoning to flavor it a bit more.
Reduce the heat to low and add the following:
- 3 medium-sized, fresh, chopped tomatoes
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup chopped bell pepper
- 8 oz tomato sauce
- 1 teaspoon Cajun seasoning
- 1 bay leaf
Cover and simmer. Stir occasionally as it simmers for about 10 minutes or until veges are tender. I actually like my celery to still have some crunch to it for some nice texture.
Add the pasta to the skillet and mix gently.
Remove the bay leaf and serve.