Updated 03/06/2013 05:00 AM
Recipe: Cajun Spiced Chicken with Tomato Cream and Egg Noodles
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
one 12-ounce bag egg noodles (see hints below)
2-3 large boneless, skinless chicken breasts, cut into strips
approx. 2 Tbs Cajun spice rub blend (also known as blackening spice)
1 Tbs vegetable oil for sauteing chicken
1/2 cup thinly chopped onion
1/2 cup thinly chopped celery
1/2 cup deseeded, thinly chopped green onion
1 clove garlic, minced
1 cup plain tomato sauce
1/2 cup heavy cream
1/4 - 1/2 tsp Cajun spice rub
Get a large pot of water going for eventually cooking the egg noodles.
Use a large saute pan, with a splash of vegetable oil, to saute about 1/2 cup each thinly chopped onion, celery and deseeded green pepper.
Cook those along to soften up a bit, then add 1 minced clove of garlic and cook that along for a minute.
Next, add 1 cup plain tomato sauce and 1/2 cup heavy cream, add a little sprinkling of the Cajun spice rub.....stir that together, heat it all the way through and turn the heat off.
At this point, add one 12-ounce bag of egg noodles to the boiling water and get those going.......they'll take just about 8 minutes to cook.
While that's happening, cut 2 (or 3) large boneless, skinless chicken breasts into strips and generously season those with the Cajun spice rub.
Then saute them in vegetable oil, in another large saute pan, on medium high heat.
Once the chicken is cooked through, add the cream sauce to the chicken pan and warm that through....drain the pasta and it is time to eat.
Serve with rice instead of egg noodles. Garnish with chopped green onions.