Chicken Cajun Pasta and Deep-Fried Turkey Recipes

Chicken Cajun Pasta

Ingredients

Pan Fried Chicken

- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- 1 tablespoon Cajun spice
- 1/4 cup butter or margarine
- 1 tablespoon finely minced garlic
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 2 cups chicken stock or broth
- 2 cups vegetable-tomato juice
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 12 ounces spaghetti pasta, cooked according to package directions

Additional Parmesan cheese for accompaniment

Preparation

1. They are made of chicken with Cajun spices.

2. Heat the butter in a skillet over medium heat. When hot, add chicken and fry, stirring occasionally. Add garlic and sauté for a few seconds. Add onions, mushrooms and peppers and sauté until vegetables are tender.

3. Add the chicken broth, vegetable juice, spices, tomato and Cajun. Bring to a boil and simmer for 10 minutes, uncovered.

4. Add cream and season with salt and pepper. Heat thoroughly.

5. While sauce is simmering, prepare pasta according to package directions, drain.

6. Add cooked pasta and 1 cup Parmesan cheese to skillet and mix well.

7. Serve immediately with additional Parmesan cheese for sprinkling.

Deep-Fried Turkey

Preparation time: 30 minutes | Cooking time: 45 minutes | Ready in: 90 minutes

This is a great Cajun recipe. Frying makes the turkey crispy on the outside and juicy inside super (even the white meat). It also allows the heat outside! You can fry turkeys in peanut oil or vegetable, your choice. We use a pan 26 / 4 aluminum basket with a drain.

Ingredients

- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion

In a large stockpot or turkey fryer, heat oil to 400 ° F (200 degrees C). Make sure to leave room for the turkey, or the oil will spread. Layer in a large plate with paper bags of food quality.

Rinse the turkey thoroughly and pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole in the neck open for at least 2 cm so that oil can flow freely through the bird.

Place the whole onion and Turkey in the drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover Turkey. Keeping the oil temperature to 350 degrees F (175 degrees C) and cook turkey for 3 ½ minutes per pound, about 45 minutes.

Carefully remove basket from oil and drain turkey. Insert meat thermometer into the thickest part of thigh, the internal temperature should be 180 degrees F (80 degrees C).
Finish draining turkey on the prepared platter.

Nutrition Facts

Nutrition (per serving): 603.0 calories; 51% calories from fat; 33.0g total fat; 228.0mg cholesterol; 571.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 68.0g protein.

Chicken Cajun Pasta and Deep-Fried Turkey Recipes

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