Let’s just pretend for a moment that your life is crazy. Let’s pretend like you have things going on every night of the week, that you are constantly being pulled in 13 different directions, and that you run around like a chicken with its head cut off from sun up to sun down.
What? That is your real life? Mine. Too. So not only do I have a one-skillet, 30-minute meal for you, I also have a pretty stellar giveaway from the nice folks at BigKitchen.
Because who doesn’t love new non-stick skillets? I do, for one.
They have a stainless steel base so they are hefty. They are hard-anodized and the surface is very smooth. The non-stick power is great and probably my favorite thing about these pans.
Oddly, they are dishwasher safe. I haven’t been brave enough yet to try it but that could be a big positive. The handles are stainless steel which make them oven safe, another big positive for me.
There were two things that I would consider if purchasing these pans. They do not come with lids which isn’t all bad but some meals really do require covering. They are heavy, and there wasn’t a great way to hold onto the pan to transport it.
Overall, I have really enjoyed the pans so far. We have made grilled cheese, quesadillas, oh and this creamy creole chicken pasta that you see up there. It’s a new favorite for us, it’s lightened up, it’s spicy, it’s creamy, it’s dreamy and it’s so. stinking. simple.
The secret is this: Good ol’ Tony Chachere’s Creole seasoning. It saves even the busiest of days. Oh, and a little heavy cream and cream cheese never hurt.
Creamy Creole Chicken Pasta
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
1 lb boneless, skinless chicken breast, cut into small bite-sized chunks
2 tsp. olive oil, divided
1/2 medium yellow onion, minced
1 large clove garlic, minced
2 tsp. Creole seasoning, divided
1 cup diced tomatoes
1/2 tsp. dried oregano
1/4 cup heavy cream
4 ounces 1/3 less-fat cream cheese
1/2 cup pasta cooking water
12 ounces whole-wheat pasta (I used rotini)
Salt & pepper, to taste
Freshly grated parmesan cheese
Cook pasta according to package directions.
While the pasta is cooking, heat 1 teaspoon olive oil in a large skillet over medium high heat. Add the chicken and 1 tsp cajun seasoning blend and cook until the chicken has just cooked through—about six minutes.
Transfer the cooked chicken to a plate and heat the remaining 1 teaspoon of olive oil. Add the minced onion and garlic to the hot skillet and oil. Saute until the onion is tender and then add the chicken back to the pan, stir in the tomatoes and oregano and cook until the tomatoes start to break down. Add the cream, cream cheese, and additional Creole seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes, until the cream cheese melts. Add salt and pepper to taste.
Add pasta to the pan and toss to combine. Serve pasta with a grating of Parmesan cheese if desired.
I don't add any extra salt to this, and only a little pepper. I find that the seasoning has plenty of both. You can adjust accordingly if you use a different seasoning or a lower-sodium version.
I think this would be excellent with shrimp instead of chicken!
This giveaway is now closed. The winner is:
#90 – Sarah K. who said:
I love to make this one skillet meal: http://thepajamachef.com/2011/06/16/creamy-taco-mac/ and there are so many things on big kitchen that would be great, but I am in desperate need of a new food processor.