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Cajun Chicken Pasta
“Asian cuisine: 84% of consumers say they would order dishes made with Chinese flavors and ingredients, 53% would order Thai, and 50% would try Japanese dishes.”
Technomicaccess.com, Flavor Consumer Trend Report, 2013.
“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.”
INGREDIENTS
Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® (Code #6264), thawed 4½ pounds 
Andouille sausage, thinly sliced 2¼ pounds
Olive oil 1½ cups
Cajun Alfredo sauce (recipe provided) 4½ quarts
Pappardelle pasta, cooked 4½ quarts (7½ pounds)

 

 

METHOD

To make one serving:

  1. Sauté 3 ounces Fajita Seasoned Breast Sizzle Strips® and ⅓ cup Andouille sausage in 1 tablespoon oil in a skillet for 3 to 5 minutes or until internal temperature reaches 165°F.
  2. Add ¾ cup Cajun Alfredo sauce; bring to a simmer.
  3. Stir in ¾ cup (5 ounces) cooked pasta; heat through and serve.

CAJUN ALFREDO SAUCE

Yellow onion, peeled, ¼-inch dice 2-¼ cups
Green bell peppers, cored, seeded, ¼-inch dice 2-¼ cups
Celery, ¼-inch dice 2-¼ cups
Butter, unsalted 1-¼ cups
Flour 1-¼ cups
Heavy cream 2¼ quarts
Parmesan cheese, grated 1⅓ pounds (4½ cups)
Cayenne pepper 2 tablespoons

 

 


Makes 4-½ quarts:

  1. Sauté onion, peppers and celery in butter in a large saucepan for 5 minutes or until tender.
  2. Stir in fl our until blended; cook and stir for 3 minutes or until fl our 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
Main Ingredient
Fajita Seasoned Breast Sizzle Strips
Fajita Seasoned Breast Sizzle Strips
Product Code 6264
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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