Ready in 45 minutes
Cajun meets Italian in this spicy pasta dish.
In an 8-quart-capacity Dutch oven or saucepot over medium heat, saute chicken in oil for 20 minutes, seasoning with salt, pepper and cayenne pepper to taste. Remove chicken to a platter, and set aside.
Add garlic, onion, bell pepper, green onions and jalapeno pepper to oil remaining in the pot; saute 5 minutes. Add tomato sauce, diced tomatoes and tomato paste; stir in cornstarch mixture and simmer 10 minutes.
Return chicken and any accumulated juices to pot over low heat. Add 1/4 cup of liquid (water, red wine, or beer) to sauce. Add Italian seasoning, oregano and bay leaf. Cover and simmer 20 minutes. Serve over hot cooked linguine with garlic bread; garnish with parsley or cilantro sprigs.
Serves 4 to 6
mrkhoneybee 3y ago
Jw55wags 3y agoI made this for the first time and boy it was good. I put some more spices in it ( like some hot sauce and a sprinkle of crushed red pepper ) for a little more kick. I will make this again. Maybe next time it will use skinless chicken breast.. Try it
sweetipy448 6y agoIt was not that spicy, actually a little bland. And the sauce was a little too tomato-y. But it was all right.
ElvenAssassin 6y agoThis recipe was simply amazing! It was easy to prepare and the taste was pleasantly surprising, as I've never used italian seasoning before, and improvised with BigOven's directions on making it by scratch. I really enjoyed the kick the jalapeno gave it, and can easily adapt the recipe to my family with delicate palates and still have a great tasting recipe!
catgurrl 10y ago[I posted this recipe.]