Ingredients: |
Ingredients: Cajun seasoning, to taste (any brand will do)
4 8-ounce chicken breasts, boned, skinned and fat removed
1 pound penne pasta
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large red onion
1 quart Cajun dressing (recipe follows)
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Directions: |
Directions:Heat oven to 325 degrees.
Lay chicken breasts out on a cookie sheet lined with parchment paper. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side. Bake the chicken breasts for 20 to 30 minutes (they should be fork-tender and juices should run clear with no sign of pink). Remove chicken and cool in the refrigerator.
Cook pasta. When done, shock in ice water to stop the cooking. Drain thoroughly. Core, seed and julienne peppers. Remove ends from onion, peel, cut in half, then julienne. Combine with the cooked pasta. Cut cooled chicken breasts in half and then slice 1/2-inch thick in the other direction, across the grain. Add to pasta salad.
Prepare Cajun dressing and pour over the pasta salad. Mix well. Refrigerate until ready to serve.
CAJUN DRESSING (makes about 1 quart):
2 cups Hellmann's mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1/4 cup yellow onion, minced
1/4 cup parsley, minced
2 tablespoons Cajun seasoning (previous recipe)
3 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of salt
Combine all the ingredients for the dressing in a medium-size bowl. Whisk until well-blended. |
This recipe for Cajun Chicken Pasta Salad is from