Cajun Chicken Pasta

Cajun Chicken Pasta

A couple of weeks ago we made The Pioneer Woman’s Cajun Chicken Pasta, and the flavors were really good! Next time, we might even try it without the chicken. The side of asparagus was inspired by this photo from Mintyfresh. Roasting it with a little bit of olive oil, salt, and pepper at 400 degrees for 9-10 minutes is now my favorite way of cooking asparagus.

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4 Comments on “Cajun Chicken Pasta”

  1. Brooke says:

    This looks SO good. And healthy!

  2. Oiyi says:

    Looks delicious! I am putting her book on queue.

  3. Christy says:

    In addition, try sprinkling the asparagus with parmesan and garlic salt before roasting it. Yum! You get crispy parmesan crusted onto the asparagus.

    I’m just curious what make’s it for a pioneer woman. Which definition applies to this recipe:

    1 : a member of a military unit usually of construction engineers
    2 a : a person or group that originates or helps open up a new line of thought or activity or a new method or technical development b : one of the first to settle in a territory
    3 : a plant or animal capable of establishing itself in a bare, barren, or open area and initiating an ecological cycle

    I would guess #2a, unless this recipe involves techniques derived from cooking outside in the middle of nowhere.

  4. Beth says:

    Yum! That looks very tasty. And roasting asparagus like that is my favorite way to make it, too.

    You’ve inspired me. Tonight I made a new recipe from Cooking Light (roasted fingerling potatoes and baby artichokes) and I took photos of it before we ate it. 🙂