Full Recipe

Cajun Chicken Pasta

Fajita Chicken Breast Strips 2/5# Fully Cooked

“The renewed interest in New Orleans cooking signals a potentially valuable opportunity for operators to develop Cajun and Creole flavors within appetizers, entrées, desserts and perhaps even beverages.”

Recipe Preparation

Yield:
24 servings

Ingredients

  • 4 1/2 lb
    Pilgrim's® FC 1/2" Fajita Strips 10#
  • 2 1/4 lb
    Andouille sausage, thinly sliced
  • 1 1/2 c
    Olive oil
  • 4 1/2 qt
    Cajun alfredo sauce (recipe provided)
  • 4 1/2 qt
    Pappardelle pasta, cooked

Method

  1. To make one serving:

    Sauté 3 ounces Fajita Seasoned Breast Sizzle Strips® and 1/3 cup Andouille sausage in 1 tablespoon oil in a skillet for 3 to 5 minutes or until internal temperature reaches 165°F.

  2. Add 3/4 cup Cajun Alfredo sauce; bring to a simmer.

  3. Stir in 3/4 cup (5 ounces) cooked pasta; heat through and serve.

Yield:
4 1/2 quarts

Ingredients

  • 2 1/4 c
    Yellow onion, peeled, ¼-inch dice
  • 2 1/4 c
    Green bell peppers, cored, seeded, ¼-inch dice
  • 2 1/4 c
    Celery, 1/4-inch dice
  • 1 1/4 c
    Butter, unsalted
  • 1 1/4 c
    Flour
  • 2 1/4 qt
    Heavy cream
  • 1 1/3 lb
    Parmesan cheese, grated
  • 2 tbsp
    Cayenne pepper

Method

  1. Sauté onion, peppers and celery in butter in a large saucepan for 5 minutes or until tender.
  2. Stir in flour until blended; cook and stir for 3 minutes or until flour is lightly browned.
  3. Add cream slowly, whisking until blended.
  4. Cook for 6 to 8 minutes or until sauce thickens.
  5. Stir in Parmesan cheese and cayenne pepper until combined.
  6. Hold warm for service.

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