“Cajun” Chicken Linguine
Servings
4
servingsThis warming dish combines Mexican seasoning with a rich sauce. While it is inspired by “cajun” recipes, the flavors translate across borders. The heat infuses the dish; don’t be afraid to modify the seasoning to match your palette. Use fresh organic ingredients. You may have most of these in the kitchen already.
Ingredients
Linguine noodles – half box
Olive oil
Chicken, boneless & skinless – 2 lb
Onion, white – 1
Garlic – 6 cloves
Carrot – 1 large
Paprika
Cayenne pepper
Tajin Classic Seasoning
Fresh ground pepper
Sea salt
Mushrooms, white – 8 oz
Chicken broth, low sodium – 8 oz
Heavy cream – 4 oz
Parmesan, grated – 4 oz
Lemon juice – 2 Tb or 2 lemons
Directions
- Boil water and add the pasta with a bit of salt. You will cook it until nearly, but not totally, done. Refer to the instructions on the package while you continue the other steps.
- Heat olive oil in a deep, wide pan.
- Cut the chicken into 1.5″ pieces. Rub it with spices: paprika, cayenne, and just a bit of salt and pepper.
- Test the olive oil with one piece of chicken. Once shimmering, with medium-high heat, add the chicken pieces. You should hear them sizzle. Let them cook without moving them at all. After several minutes, turn them over. The cooked side should be richly browned.
- After the second side has browned, remove the chicken and place in a bowl to the side.
- Add onion, thinly sliced in 1″ pieces, to the hot pan. Stir the onion to coat with oil. Cook for several minutes until fragrant.
- Add diced garlic and stir. Cook for a minute or two on medium heat.
- Check the pasta. Drain into a bowl and reserve about 1.5 cups of water.
- Turn up the heat to high. Add mushrooms, sliced about 1/4″ wide, to the pan. Add the chicken pieces.
- Add Tajin Classic, paprika, cayenne, salt and pepper.
- Stir and cook briefly. Not more than one minute. The mixture should be sizzling.
- Add the chicken broth, 1/2 cup of the reserved water and cream.
- Stir to combine. Bring to a boil.
- Add the parmesan and lemon juice and stir.
- Once the cheese is melted, add the pasta to the pan.
- Reduce heat to medium. Cook, simmering, for several minutes or until pasta is a consistency you like.
Notes
- It’s all right for the chicken to be just mostly cooked when you remove it from the pan. It’ll keep cooking while it rests, and later when it’s combined with other ingredients.