Cajun Chicken and Pasta (Emergency Essentials)

By sandiB2010

Ingredients

• 2 C Emergency Essentials Freeze Dried White Chicken, reconstituted
• 1 C Emergency Essentials Freeze Dried Red Bell Pepper, reconstituted
• 1/2 C Emergency Essentials Freeze Dried Celery, reconstituted
• 2 Tbs Emergency Essentials Freeze Dried Green Onions, reconstituted
• 1/2 C Emergency Essentials Freeze Dried Mushroom Slices, reconstituted
• 1 C Emergency Essentials Instant Nonfat Dry Milk, reconstituted
• 1 Tbs Emergency Essentials White Flour
• 1 tsp Cajun seasoning, divided* (or add more to taste)
• 2 TBS Clarified Butter or Red Feather Canned Butter
• 1/2 tsp Emergency Essentials Basil
• 1/2 tsp Emergency Essentials Iodized Salt
• 3 C Emergency Essentials Egg Noodle Pasta, cooked
• Parmesan cheese (optional)
• You can make your own Cajun seasoning by blending
• 1/4 tsp Emergency Essentials Onion Powder,
• 1/4 tsp Emergency Essentials Garlic Powder,
• 1/4 tsp paprika,
• 1/2 tsp Emergency Essentials Salt, and
• 1/2 tsp cayenne pepper

Details

Adapted from beprepared.com

Preparation

Step 1

Reconstitute first six ingredients. Drain and reserve excess water.

Boil water and cook pasta according to package directions.

In skillet, sauté vegetables in butter and sprinkle with 1/3 of the Cajun seasoning.

In a separate bowl, sprinkle chicken with a little of the Cajun seasoning as well.

Add chicken into skillet with vegetables and toss to coat with butter and seasonings.

Mix in basil.

Sprinkle flour over mixture and stir.

Add milk and stir well until thickened.

If there is any Cajun seasoning left, add it to the chicken mixture.
Taste for seasoning; if it’s not spicy enough for you, add more Cajun seasoning to taste.

If the sauce in the chicken mixture becomes too thick, thin it with a little of the reserved water
.
Fold chicken mixture into the cooked noodles.

Add about ½ tsp of salt and mix well.

Top with Parmesan cheese and serve hot.