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Cajun Chicken and Pasta
Cajun Chicken and Pasta

Cajun Chicken and Pasta

30 Min(s)
30 Min(s) Prep
Serve this tasty Cajun Chicken and Pasta for a lunch entrée. This is a great, zesty pasta to put on your family table that kids and adults will love!
What You Need
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4 servings
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
5 Tbsp. flour, divided
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. ground black pepper
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. oil, divided
1-1/2 cups chopped green bell pepper s
3/4 cup chopped onion s
1 Tbsp. chopped jalapeño pepper s
3 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth
2/3 cup milk
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, mix 2 Tbsp. flour, red pepper and black pepper in bowl. Add chicken; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 6 to 8 min. or until done. Remove from skillet.
3
Heat remaining oil in same skillet. Add green peppers, onions, jalapeno peppers and garlic; cook 3 min. or until vegetables are tender, stirring occasionally. Remove from skillet.
4
Stir remaining flour into drippings in skillet. Add broth, milk and Worcestershire sauce. Cook 2 min. or bubbly, stirring constantly. Stir in cheese until melted. Gradually stir 1 cup hot broth mixture into sour cream in small bowl; pour back into skillet. Stir in chicken and vegetables. Cook until heated through. (DO NOT BOIL.)
5
Drain pasta; place on platter. Top with chicken mixture.
Kitchen Tips
Tip 1
Food Facts
If you like a spicier dish, chop jalapeno seeds and membranes along with the pepper. If you prefer less spice, remove the seeds and membranes before chopping.
Tip 2
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Tip 3
Substitute
Prepare using LEA & PERRINS Reduced Sodium Worcestershire Sauce.
Nutrition
Calories
590
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 430mg
19%
Total Carbohydrates 60g
22%
Dietary Fibers 4g
14%
Sugars 8g
16%
Protein 36g
72%
Vitamin A
15%
Vitamin C
40%
Calcium
30%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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