Homemade Cajun Restaurant-Style Pasta


by Kara Kimbrough

 

1 pound of dried pasta, cooked and drained

1 pound boneless, skinless chicken breasts, sliced into small strips

1-1/2 cups of medium, raw shrimp, peeled and deveined

2 tablespoons Cajun seasoning, plus extra teaspoon, divided

1 tablespoon olive oil

1 each: red and yellow peppers and medium onion, sliced into thin strips

1 teaspoon minced garlic

1 (28-ounce) can diced tomatoes, drained

1 cup chicken broth

Salt and pepper

Parmigiano-Reggiano cheese for topping

 

Place chicken strips in a bowl and coat with Cajun seasoning. Heat olive oil in a large skillet and cook chicken about two minutes. Add sliced peppers and onion, stir, and cook about three minutes. Add shrimp, garlic, remaining Cajun seasoning, salt, and pepper and stir to combine. Stir in tomatoes and chicken broth, then bring to a boil over high heat. Reduce heat to medium-high and cook for a few minutes more until shrimp are no longer pink. Add more broth if mixture gets too thick. Serve over hot pasta. Top with grated cheese. 

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