Cajun Style Pasta Toss

Cajun Style Pasta Toss: This Cajun-style, one-dish dinner is a robustly flavored combination of pasta, andouille sausage, shredded chicken, green pepper and fresh tomatoes.

This simple Cajun style pasta gets its distinctive flavor from andouille sausage, a spicy, smoked pork sausage frequently used in dishes like gumbo and jambalaya. Combined with shredded chicken tenders, fresh tomatoes, green pepper and your favorite cut of pasta, the recipe makes a fast and easy one-dish meal.

Cajun Style Pasta Toss

Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

  • Ingredients:
  • 8 ounces pasta (campanelle, rotini, shells)
  • 2 tablespoons butter, divided
  • 3/4 lb chicken tenderloins
  • Salt and freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 links fully-cooked andouille sausage, quartered lengthwise and diced
  • 1/2 cup onion, finely chopped
  • 1 medium green bell pepper, cored, seeded and diced
  • 1 clove garlic, minced
  • 1 pint grape or cherry tomatoes, halved
  • 2 scallions, trimmed and sliced

Cook and drain the pasta according to package directions. Add 1 tablespoon of the butter, season lightly with salt and pepper and toss to combine. Set aside.

Trim any white tendons from the chicken tenderloins and season them on both sides with salt and pepper. Melt the remaining tablespoon of butter in a large frying pan over medium heat, add the chicken and cook for 1 minute per side. Add the chicken broth, cover and cook until the tenderloins are no longer pink in the center, 3 to 4 minutes.

Transfer the chicken to a cutting board and pour the broth into a small bowl. As soon as the chicken is cool enough to handle, shred it into bite-sized pieces and set aside.

Return the pan to the stove over medium heat and add the sausage. Sauté for 2 minutes, then add the onion, green pepper and garlic. Continue cooking, stirring frequently, until the green pepper is tender, 3 to 4 minutes. Add the tomatoes, season with salt and pepper and continue cooking just until the tomatoes are wilted, 2 to 3 minutes more.

Add the reserved chicken and broth along with the pasta and scallions. Combine well, taste for seasoning and continue cooking just until the pasta and chicken are heated through, 1 to 2 minutes. Serve immediately.

comments & replies

«  Egg Drop Soup Ramen Cabbage Noodles with Sriracha-Garlic Butter  »

find a recipe

follow us

weekly newsletter

from around the web