The weather in my area can change any day now. We get one or two nice days followed by a bunch of chilly and/or rainy days. I am ready for summer! But in the meantime I guess I get to try a few more soup recipes.
This soup was not only filling, but it had a nice spicy kick to it to warm me up on these chilly days that just will not go away. If you are not a big fan of spicy things just reduce the amount of cajun seasoning on the chicken and in the soup.
Creamy Cajun Chicken Pasta Soup
Ingredients:
- 6 ounces mini farfalle pasta (bow pasta)
- 2 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning, divided
- 1 pound boneless skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 5 garlic cloves, minced
- 1/4 cup all purpose flour
- 46 ounces low sodium chicken broth
- 1 1/2 cups heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas, thawed
- 10 ounces diced tomatoes with green chilies, drained
- 1 cup shredded Parmesan cheese
- 2 tablespoons lime juice
Directions:
- In a large bowl, whisk together 1 tablespoon olive oil and and 1 tablespoon Cajun seasoning.
- Add in the chicken breasts and coat well. Refrigerate for 30 minutes.
- Meanwhile, dice the onion, peppers and garlic.
- After 30 minutes, heat the remaining 1 tablespoon of olive oil in a skillet. Add in the chicken and cook for 2-4 minutes, or until browned.
- Turn chicken over and add 1/2 cup chicken broth. Cover the skillet and cook for 6-8 minutes or until the chicken is completely cooked.
- Transfer the chicken to a cutting board and let rest for 5-10 minutes, then shred.
- Meanwhile, cook the pasta according to package directions until al dente and drain.
- In a large stockpot, over medium heat, melt the butter. Add in the onions and cook until the onions are tender, about 5 minutes.
- Add in peppers and garlic, cooking for about 30 seconds.
- Sprinkle flour and remaining 1 tablespoon Cajun seasoning over top and cook, stirring constantly, for 3 minutes.
- Gradually pour in the remaining chicken broth, stirring constantly.
- Stir the cornstarch into the heavy cream then stir the heavy cream into the pot and bring the mixture to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 3-5 minutes.
- Add the shredded chicken, peas, tomatoes and pasta to the pot. Continue to simmer until everything is heated through.
- Add in the lime juice and parmesan cheese, stirring until cheese is melted.
Nutrition Facts |
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Servings 6 |
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Amount Per Serving |
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Calories 612 |
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Total Fat |
35.9g |
|
Saturated Fat |
20.6g |
|
Polyunsaturated Fat |
0.8g |
|
Monounsaturated Fat |
6g |
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Trans Fat |
0g |
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Cholesterol |
158.3g |
|
Sodium |
1,047.3g |
|
Potassium |
311.9g |
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Total Carbohydrates |
42.2g |
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Dietary Fiber |
3.4g |
|
Sugars |
5g |
|
Protein |
30g |
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Vitamin A 36% Vitamin C 208.6% |
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Calcium 19.9% Iron 12.2% |
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*Nutritional information will vary depending on the brands you use. |
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