Cajun Fall Pasta

  • Servings: 4-6

This light, easy recipe calls for corn, peas, and carrots, but these are suggestions, not rules—you can throw in any veggies you please.

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Ingredients

12 ozNo Yolks Broad Noodles
4Thin Sliced Chicken
1 lbButternut Squash (diced)
8 ozSliced Mushrooms
4 clovesGarlic
1 cupChicken Broth
2 cupsHeavy Cream
1 tbspCorn Starch
2 tbspCajun Seasoning
Olive Oil
Salt & Pepper to taste
Sage for Garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Add diced Butternut Squash into a bowl. Drizzle with a good amount of Olive Oil and season with Salt and Pepper to taste. Mix well.
  3. On a baking sheet, spread out Butternut Squash and place in the oven. Bake for 25 minutes.
  4. In another bowl, add in cleaned thin sliced Chicken Breast. Drizzle in Olive Oil, add in 1 tsp of Salt, and 1 tbsp of Cajun Seasoning. Mix well.
  5. In a large deep skillet on medium heat, drizzle in a good amount of Olive Oil. Place in each Chicken Breast and cook on each side for 5-7 minutes or until cooked. (Note: If chicken begins to stick, add in a small amount of water).
  6. Once Chicken is finished, remove and set aside.
  7.  In the same skillet, add in a drizzle of Olive Oil and Mushrooms. Sauté for about 3 minutes and then add in minced Garlic. Season with Salt and Pepper (Note: Add a small amount of water if mushrooms are sticking to pan)
  8. Sauté a few more minutes until Mushrooms are fully soft.
  9. Add in the 1 cup of Chicken Broth, and 2 cups of Heavy Cream. Add 1 tbsp of Cajun Seasoning and mix in well. Lower heat, and allow to simmer and thicken, occasionally stirring.
  10. While sauce is simmering, in a large pot, add water and cook the No Yolk Noodles according to package directions. Drain and set aside.***
  11. Add in the No Yolks Noodles and roasted Butternut Squash into the sauce. Mix until all ingredients are even throughout.
  12. Slice Chicken Breast and place on top of the Cajun Fall Noodles. Garnish with Sage leaves, serve, and enjoy.

Tips

For the sauce to become thicker, make a slurry by taking a half cup of the simmering sauce and 1 tbsp of Cornstarch and add into a bowl. Whisk until sauce is smooth and add to the pot of sauce. Mix well into sauce.