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! >.<
Ingredients
- 8 ounces uncooked linguine (I used Barilla’s Whole Grain Linguine)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste) my cajun spice blend came from here.
- 1 tbsp olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 8 oz fresh mushrooms, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup skim milk
- 1 tbsp flour
- 3 tbsp light cream cheese
- fresh cracked pepper
- 2 scallions, chopped
- salt to taste
- Smart Balance cooking spray
Instructions
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!
Via Photo bLogged
Potato Rings with Homemade Buttermilk Ranch Dipping Sauce
Makes 32-40
Ingredients:
3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter (½ stick), softened
½ cup caramelized yellow onions, chopped
3 tablespoons chives, thinly sliced
2/3 cup all purpose flour
1/3 cup rice flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
salt and pepper to taste
2 quarts vegetable oil
buttermilk ranch sauce:
1/2 cup light mayonnaise
¼ cup low-fat buttermilk
1 ½ teaspoons fresh lemon juice
2 tablespoons flat leaf parsley, minced
1 tablespoon chives, thinly sliced
1 teaspoons dill, minced
½ teaspoon dry mustard
salt and pepper to tasteDirections:
1. Place the potatoes in a large pot and fill with water.
2. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
3. Drain the potatoes into a colander and pour back into the pot.
4. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
5. Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
6. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
7. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
8. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
9. Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
10. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
11. Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
12. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
13. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
14. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
15. Drain onto a large plate lined with paper towels and season with salt with pepper.
16. Repeat with the remaining potato rings and serve immediately with the dipping sauce.
