Cajun Chicken Pasta

The Menu

Cajun Chicken Pasta*

Garden Salad

Here's what I need:  a recipe for the two chicken legs I have to process today or throw away.  I also need to use about a pound of tomatoes.  I have a lot of tomatoes.  If possible, tonight's entree should accommodate a few small okra.  Those plants are producing little fruits at a prodigious rate.  And finally, the half bell pepper in the refrigerator needs a home.  What could be better than Cajun Chicken Pasta?!?  My bell pepper isn't the right color and I have no celery, or tomato paste, but everything else looks good.  And, if it says its Cajun, it's got to be OK with a few little okra.

Cajun Chicken Pasta - My Version

6 ounces penne pasta

1 Tsp olive oil

2 tsp crushed fresh garlic

2 chicken legs, skin removed

1 pound fresh tomatoes

1 cup chopped onion

1/2 red bell pepper

1/2 cup okra cut in 1/2 " rounds

Cajun seasoning to taste (recipe follows)

1 bay leaf

Red pepper flakes

Heat olive oil over medium heat.  Add chicken legs and garlic.  Cook covered over low heat until chicken is done.  Turn after a few minutes.  Remove from heat and allow to cool enough to handle.  Remove bones from chicken and return the meat to the pan.  Over low heat, add all remaining ingredients except the pasta and red pepper flakes.  Cover and simmer, stirring occasionally for about 10 minutes, or until vegetables are tender.

Add the pasta to the skillet mixture and toss gently to mix.  Remove bay leaf and serve immediately.  Red pepper flakes on the side.

Inspiration for the recipe came from Secrets of Fat-Free Cooking by Sandra Woodruff, page 100.  I made so many changes, it really isn't about Sandra's Cajun Chicken Pasta anymore.  It isn't even fat-free.

Since I didn't have anything in my spice cabinet called Cajun Seasoning, I went on the Internet and found some suggestions.  Using the spices I had, this is what I came up with:

Dona's Cajun Seasoning

1/4 cup paprika

2 tsp salt
2 tsp onion powder
2 tsp cayenne
1 Tsp black pepper
1 Tsp basil leaves, crushed
1 Tsp oregano leaves, crushed
1 Tsp thyme leaves, crushed
1 tsp dry mustard
1 tsp sugar

Combine all ingredients in small bowl. Store in a jar tightly sealed. Yield: a bit over 1/3 cup.