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March 2006 Issue
Speedy Cajun Pasta
by Ronda L. Halpin
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Often, when I'm strapped for time or just feel like adding a little spice to my life, I turn to Cajun cooking and dishes like jambalaya or beans and rice ... but there are times when rice just isn't my thing. Then I turn up the creativity and put together dishes like the one featured here this month.

I took some of my favorite ingredients from dishes like jambalaya and melded them into a wonderful pasta dish that comes together even faster than a traditional jambalaya! What's more, it's a perfect one dish meal that really needs little more than a tall glass of whatever you fancy to wash it all down ... what more could you ask for when time is of the essence and flavor matters most?

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Speedy Cajun Pasta

  • 1 lb. rotini or penne pasta
  • 1 T. olive oil
  • 8 oz. boneless, skinless chicken breast -- cut into bite-sized pieces
  • 8 oz. smoked sausage -- sliced into bite-sized pieces
  • 1 red bell pepper -- chopped
  • 1 medium onion -- chopped
  • 2 cloves garlic -- minced
  • 1 can evaporated skim milk
  • 1 T. Cajun seasoning
  • 2 green onions -- sliced
Cook the pasta according to the manufacturer's directions.

Meanwhile, brown the chicken in the olive oil over medium-high heat. Add the sausage, pepper, onions and garlic and sauté until the vegetables are soft. Add the evaporated skim milk and seasonings; reduce heat to low and stir occasionally for 5 minutes.

Drain the pasta and add the sauce. Toss well to coat. Sprinkle with green onions before serving.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes

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