Cajun Chicken Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6

INGREDIENTS: 
Blackened Seasoning 
2 tsp paprika (smoked or sweet)
½ tsp garlic powder 
¼ tsp cayenne pepper
 1 tsp dried oregano
 1 tsp dried thyme
 ¾ tsp salt 
freshly cracked pepper

For the Pasta 
1 large (3/4 lb.) chicken breast
1 Tbsp butter 
1 green bell pepper
1 red bell pepper 
1 yellow onion 
1 (15 oz.) can fire roasted tomatoes 
1 oz. cream cheese 
12 oz. fettuccine 
3 whole green onions

INSTRUCTIONS:

1. Combine the herbs and spices for the blackened seasoning in a bowl. Slice the chicken breast into very thin, two inch long strips. Place the chicken strips in a second bowl, pour half of the blackened seasoning over top and toss the chicken to coat in the spices.
2. Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
3. Meanwhile, thinly slice the bell peppers and onion. In a large skillet, melt the butter over medium heat. Once the skillet is hot and the butter is melted, add the chicken and sauté until cooked through. Remove the cooked chicken from the skillet, add the sliced vegetables, and sauté until they are tender and slightly wilted. Remove the vegetables from the skillet.
4. Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and the second half of the blackened seasoning. Cut the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
5. Add the cooked chicken and vegetables back to the skillet with the sauce and stir to combine. If your skillet is extra large, add the cooked pasta to the skillet and toss to combine with the chicken, vegetables, and sauce. If your skillet is smaller, you can add the drained pasta back to the large pot it was cooked in (with the heat turned off), then add the chicken, vegetables, and sauce to the pot and stir to combine.
6. Slice the green onions and sprinkle over top before serving.

LINK: 

https://www.budgetbytes.com/2013/09/cajun-chicken-pasta/

Pesto Shrimp Pasta

Prep Time: 11 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6

INGREDIENTS

• 2 Tbsp olive oil 
• 2 cloves garlic 
• 1 lb. peeled, deveined shrimp 
• 1 pint cherry tomatoes 
• 12 oz. pasta 
• 1 jar (8 oz) pesto 
• ¼ bunch fresh parsley 
• to taste salt and pepper 
• INSTRUCTIONS

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Pasta is usually sold in 16 oz. boxes and bags, so you’ll need about ¾ of the box (no need to actually weigh 12 oz.).
  2. While the water is coming to a boil, heat a large skillet with 2 Tbsp of olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic just until softened and fragrant (about 1-2 minutes).
  3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
  4. While the shrimp are cooking, rinse and slice all of the tomatoes in half. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
  5. The pasta should be finished cooking at this point. Drain the pasta, add it to the skillet along with the jar of pesto. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!
  NOTES

  Sometimes long, thin pasta like spaghetti or angel hair can be difficult to stir chunks, like tomatoes and shrimp, into. If you prefer, you can stir the pesto into the drained pasta and then just spoon the shrimp and tomatoes over top.
• LINK: https://www.budgetbytes.com/2010/12/pesto-shrimp-pasta/