Easiest Way to Cook Tasty One pot New Orleans cajun pasta

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One pot New Orleans cajun pasta
One pot New Orleans cajun pasta

Good Evening every body, at this time you get present recipe One pot New Orleans cajun pasta with 24 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 8 stages of easy cooking One pot New Orleans cajun pasta.

Ingredients for One pot New Orleans cajun pasta

  1. Prepare : Cajun spice.

  2. Needed 1 1/2 tbsp : paprika.

  3. Prepare 1 tsp : garlic powder.

  4. Prepare 1 tsp : onion powder.

  5. Prepare 1/2 tsp : oregano.

  6. Needed 1/2 tsp : thyme.

  7. Needed 1/2 tsp : cayenne pepper.

  8. Needed Pinch : salt and black pepper.

  9. Prepare : Pasta.

  10. Needed 250 g : chicken (breast or thigh).

  11. Needed 300 g : uncooked penne pasta.

  12. Prepare 1 : onion, quartered and sliced.

  13. Prepare 2 cloves : garlic, crushed.

  14. Prepare 1 : red bell pepper.

  15. Prepare 1 : green bell pepper.

  16. Prepare 1 : medium courgette.

  17. Needed 120 ml : passata.

  18. Needed 1 tbsp : tomato puree.

  19. Needed 720 ml : chicken stock plus an additional 240ml.

  20. Prepare 1 tbsp : worcestershire sauce.

  21. Needed : Few splashes of tabasco sauce.

  22. Needed 4 tbsp : low fat cream cheese.

  23. Needed 2-3 : chopped spring onions.

  24. Prepare : Oil.

If all ingredients One pot New Orleans cajun pasta it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking One pot New Orleans cajun pasta

  1. Spray a frying pan over a medium high heat with spray oil..

  2. Add the chicken and cajun spice and fry till lightly browned, remove and set aside..

  3. Add the onion and fry until softened (adding in a little of the stock to deglaze the pan).

  4. Add the garlic and fry just to infuse flavour..

  5. Add the peppers, courgette, passata, tomato paste, Worcestershire sauce and tabasco and stir to combine..

  6. Add back in the chicken, along with the pasta and stock (3 cups), bring to a boil, reduce heat slightly, liquid should still bubble away, until pasta is cooked (approx 12-14 minutes), add in more of the additional stock if needed if pasta is not cooked..

  7. Stir in the cream cheese, until cream cheese is just melted, add lid and simmer for approx 3 mins..

  8. Sprinkle with chopped spring onion and serve..

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