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“I tasted a wonderful Cajun pasta dish on a kayaking trip and attempted to recreate the delicious flavors from memory,” Mary Spikowski explains from Columbus, Ohio. “With whole what pasta, this is as tasty as the original.”
This recipe is:
Healthy
Nutritional Facts 1-3/4 cups equals 432 calories, 8 g fat (1 g saturated fat), 65 mg cholesterol, 635 mg sodium, 55 g carbohydrate, 5 g fiber, 35 g protein.
Originally published as Cajun Chicken Penne in Light & Tasty August/September 2007, p49
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Reviewed on Nov. 21, 2010 by moon07
I have actually made this many times - and I remember making it as the recipe states. A lot of people have asked for this recipe when I make it!
Reviewed on Nov. 07, 2010 by bouncygirl
it has a good basic idea but there are some things that need work i will not make this agian unless i made alot of changes
Reviewed on Sep. 22, 2008 by Cappio
I substituted 1/3 cup sun dried tomatoes, and used regular milk as I didn't have any evaporated on hand. Added 1 tsp. extra cajun and some cayenne.
Reviewed on Jul. 22, 2008 by marisella
I really loved this recipe, and can't believe how wonderfully creamy the sauce turns out. I added fresh mushrooms, which were a hit, although next time I will leave out one pepper. Also, I added salt to taste, and felt it still needed a bite: I'd add cayenne and grated parmigiano for a little kick.
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