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Cajun Chicken Pasta

With Yellow Bell Pepper and Tomatoes
25 mins
Chef's Note
Cajun spice history is very interesting as French Acadian refugees deported from Nova Scotia in the late 1700s were sent to Maryland and then settled in what is now Louisiana. Cajun cuisine is recognized by the spices used in it’s dishes. Rice, corn, beans, vegetables and meat have the classic flavor with Cajun spice. The base of Cajun cuisine is the holy trinity of onion, bell pepper and celery, the native French Mire Poix.

 Rs 260
Note: This price is for 2 servings. Choose additional servings on checkout.
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Fettuccine Noodles Chicken Breast Cajun Seasoning Heavy Cream
Garlic Parsley Onion Button Mushrooms
Tomato Yellow Bell Pepper Olive Oil Cooking Wine
Ingredient Quantity
Olive Oil 30 ml
Honey 60 ml
Pomegranate Juice 60 ml
Lemon Juice 30 ml
Cherry 100 gms
Lettuce 2 Cups
Pistachio 30 gms
Goat Cheese 30 gms

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Step 1: Prepare the ingredients

Start a big-o-pot of water on the stove top and bring it to a boil. Start prepping your vegetables; mince the garlic, peel and slice the onions into strips, halve and slice the mushrooms and dice up the peppers and tomatoes.

Season the Chicken

Arrange the chicken on a plate and generously season them with the Cajun seasoning.

Step 3: Cook the Chicken

Heat up half the olive oil in a deep pan over medium heat. When the pan is nice and hot; place two chicken breast halves seasoning side down, then sprinkle with more of the Cajun seasoning. Cook for 4-5 mins.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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