I found this recipe on Recipezaar.Com, and made a couple of adjustments. First of all I didn't have Cajun seasoning in the spice rack, because I thought it was something I didn't like, but after seeing it was just a mixture of spices that I do like, I had to mix up my own. I was a little leery of the cayenne pepper, but in for a dime, in it for a dollar, right? I used the 2 teaspoons of Cajun seasoning called for to coat the chicken, but did not add any additional to the sauce even though it was a small amount. Even if I do say so myself, it was the right decision; any more and it would have been too spicy hot, and as it was, I found it to be tad salty but still delicious. I would definitely make this recipe again for the enjoyment of my spicy friends.
Creamy Cajun Chicken Pasta(Recipezaar.Com #39087)
2 boneless, skinless chicken breasts, cut into strips **
2 teaspoons Cajun seasoning (recipe to follow)
2 tablespoons butter
1 thinly sliced green onion **
2 tablespoons chopped sundried tomatoes
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
4 ounces pasta, cooked and drained
Place chicken and Cajun seasoning in a bowl and mix well to coat chicken.
In a large skillet, over medium heat, saute the chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce the heat and add remaining ingredients, except the Parmesan cheese, and heat through. Stir to bring up any flavorful bits.
Place drained pasta in a bowl, and pour the chicken and sauce over. Sprinkle generously with Parmesan cheese, toss gently, and serve immediately.
Homemade Cajun Seasoning(GroupRecipes.com)
3 tablespoons paprika
2 tablespoons salt **
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne powder **
1 tablespoon black pepper **
1 tablespoon oregano
1 tablespoon thyme
Combine all ingredients in a covered jar, shake well to mix.
I used skinless, boneless chicken thighs.
I didn't have a green onion, but I did have a scallion, used one small, diced fine
I found this to be a little salty for my tastes, I would suggest reducing salt to half; you can always add.
I used a Penzey's spice mixture called Red and Black, a mixture of red and Tellicherry pepper. Wonderful!