Creamy Southwest Pasta with Spicy Chicken

Name: Creamy Southwest Pasta with Spicy Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Southwest
Ingredients: 2 Boneless, skinless chicken breasts; Cajun seasoning (to taste); 1 Cup milk; 1 Cup sodium-reduced chicken stock; 1/4 cup flour; 2 tbsp Parmesan cheese; 2 tsp garlic powder; 1/2 tsp salt, plus more; 1/2 tsp pepper, plus more; 1 tbsp butter; 1/2 Large red pepper, sliced into sticks; 1/2 Large orange pepper, sliced into sticks; 1/2 Large yellow pepper, sliced into sticks; 1 Medium onion, sliced into sticks; 3 Cloves garlic, crushed; ¼ Cup spicy Bbq sauce of your choosing; ¼ Cup Half & Half (10%) cream; 1 Cup frozen peas (still frozen is fine); 375 g box of Linguine, cooked according to package directions.

Lisa

5 years ago

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Creamy Southwest Pasta with Spicy Chicken

A recipe for a creamy pasta with the addition of your favourite spicy barbecue sauce, cajun chicken breasts and crunchy vegetables.

This dish looks restaurant-quality and comes together in under an hour, using modest ingredients.

Creamy Southwest Pasta with Spicy Chicken

Author: Lisa G Cooks
Total Time: 35 minutes
Yield: 6-8 1x

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Description

Creamy pasta with spicy barbecue sauce, cajun chicken breasts and crunchy vegetables.

Ingredients

Scale

2 Boneless, skinless chicken breasts

Cajun seasoning (to taste)

1 Cup milk

1 Cup sodium-reduced chicken stock

1/4 cup flour

2 tbsp Parmesan cheese

2 tsp garlic powder

1/2 tsp salt, plus more

1/2 tsp pepper, plus more

1 tbsp butter

1/2 Large red pepper, sliced into sticks

1/2 Large orange pepper, sliced into sticks

1/2 Large yellow pepper, sliced into sticks

1 Medium onion, sliced into sticks

3 Cloves garlic, crushed

¼ Cup spicy Bbq sauce of your choosing

¼ Cup Half & Half (10%) cream

1 Cup frozen peas (still frozen is fine)

375 g box of Linguine, cooked according to package directions.

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Instructions

Coat the chicken breasts with Cajun seasoning.

Heat a large frying pan over medium-high heat and when it’s hot add in the chicken breasts (no oil or fat). Cook for 4 minutes on each side and then set aside to rest (the meat won’t be cooked yet).

(You can start the water for the linguine at this point; set it aside when it’s cooked according to the package directions).

In a separate bowl (I use a large measuring cup) whisk together the milk, stock, flour, parmesan cheese, garlic powder, ½ tsp salt and ½ tsp pepper; set aside.

Return the frying pan to medium-high heat again and add in the butter, when it’s melted add in all the peppers and onion; season with salt and pepper.

Saute for 5 to 7 minutes, until the veggies are softened and slightly charred.

Add in the garlic and sauté for about 30 seconds, careful not to let it burn.

Drop the heat on the pan to medium and give the milk mixture another quick mix then add it to the pan.

Gently stir the mixture and let it come to a boil. When the sauce has thickened add in the BBQ sauce and cream; mix well.

Slice the reserved chicken breasts into strips and add it to the sauce (the juice from the rested meat as well).

Add in the peas and Linguine; mix well.

Let all the ingredients warm in the pan for about 5 minutes, until the chicken is cooked through.

Taste and adjust seasoning.

Serve immediately.

Notes

You can go with any pasta of your choice.
Add in more cream or milk if the sauce is too thick or dry.
Feel free to garnish with some sliced green onions if you have it on hand.

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Category: Main
Cuisine: Southwest