Cajun Chicken Spaghetti

So my husband has new found taste for recipes with Cajun in them. One of my Dad's favorite recipes is Cajun Chicken Spaghetti. Last night I asked Matt what he wanted for dinner and he told me to make the Cajun Chicken Spaghetti that my mom makes, BUT he does not like half of the ingredients in it so I had to alter it for his taste which included no peas, and no mushrooms which I love... Then I brought some to my dad and he said that is absolutely way different without all of the fixens. All in all make this recipe the way it is meant to be made.

Cajun Chicken Spaghetti

1 8oz pkg. spaghetti noodles
1 or 2 Chicken Breast cut into little cubes
1 Tbs garlic salt
1 Tbs cajun seasoning
1 Chicken bouillon cube
1 cup of chopped celery
1 cup of chopped onion
Boil all of the ingredients above with the spaghetti noodles until the noodles are tender about 15-20 minutes. Drain then put into a 2 quart casserole dish.
1 can of cream of mushroom soup
1 16oz can of peas
1 can of mushroom pieces and stems
1 Tbs of butter
Saute the mushrooms in a seperate pan with butter about 10 minutes
Pour cream of mushroom soup over the spaghetting noodle mixture.then drain the peas and put over the soup. Then put the sauted mushrooms over peas. Sprinkle with cheddar cheese, and parmesan cheese.
Bake in oven on 350 uncovered for 20 minutes.

"Barbecued" Chicken-and-Black Bean Burritos

This is a great recipe that is easy to make and it is also good for you. The lefovers are just as good as when you have it the first time. I got this recipe from my friend Laura.

"Barbecued" Chicken-and-Black Bean Burritos

"This dish is one that everyone--including my three children--loves, and it has plenty of good nutrients." --CL Reader

1 tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecue sauce
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low-fat sour cream

Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with 1 tablespoon sour cream, and roll up.

Cajun Chicken Pasta

Matt and I were looking for something to make one night having the normal conversation of what do you want for dinner, and neither of us were making up our minds, so I logged on to my facebook and found that Pennies on a Platter another blog that I am a fan of posted this recipe definitely give it a try I can't wait to make it again.

Cajun Chicken Pasta
Serves: 4 – 6

8 ounces rotini pasta
3 skinless, boneless chicken breast halves, cubed
2 – 3 teaspoons Cajun seasoning (or to taste)
2 Tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz package sliced mushrooms
1 green onion, chopped (Did not put in the recipe)
1 cup heavy cream
1/4 teaspoon fresh basil (I used dried because it is what I had in the house.)
1/4 teaspoon lemon pepper
salt, to taste
2 cloves minced garlic (I also used Powdered Garlic)
1/8 teaspoon ground black pepper
2 – 3 Tablespoons cornstarch
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add salt and pasta, then cook for 10 to 12 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. Heat the olive oil in a large skillet, saute the chicken until almost tender (5 to 7 minutes).

Add the bell peppers, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add cornstarch until sauce reaches desired thickness. Add the cooked pasta, toss and heat through. Sprinkle with Parmesan cheese and serve.