Cajun Ziti is a chic meal for any occasion. It's simple enough for a family dinner and elegant enough to show off for guests. This twist on a pancetta swaps out the bacon for green onion sausage and gives the dish a great Louisiana flare.
Whether you're a displaced native longing for a Louisiana home cooked meal, or you just love Cajun cuisine, this Ziti recipe will set you right. Click for the recipe and be sure to let us know what you think of Cajun Ziti in the comments below.
2 Chicken Breasts
1 lb green onion sausage
1/4 cup green onions
1 yellow onion
2 cups fresh cherry tomatoes
1lb ziti pasta
2 cups baby spinach
1/4 cup extra virgin olive oil
4 tbsp Basin Blend
1/2 teaspoon cayenne pepper (optional)
Coat the bottom of a casserole dish in olive oil and place the chicken breasts and sausage in the oil. Sprinkle 2 tablespoons of Basin Blend over the meat.
Top with a little more olive oil. Allow the meats to sit in the oil while you prep the other ingredients.
Chop green and yellow onions. Cut the cherry tomatoes in half, and finely chop the basil.
Boil the ziti noodles in a large pot. Coat the bottom of a frying pan with olive oil and place it over low to medium heat. Add the links of fresh sausage and cook until brown. When the sausage links browns, remove them from the pan immediately to avoid overcooking.
After browning the sausage and removing them from the pan, add the seasoned chicken breasts to the pan and brown for 7 - 10 minutes, then remove the chicken and add the garlic, onions, and green onions. Saute until the onions are clear then add the halved cherry tomatoes to the mix.
As the tomatoes cook down, mash them with a fork to create a sauce. Add 2 tablespoons of Basin Blend, and let the sauce simmer over low to medium heat while you slice the chicken breast and cut the sausage into medallions.
Add the chicken and sausage to the sauce and cook for an additional 10 minutes. Throw in spinach and allow to cook down and wilt. Add 1/2 teaspoon cayenne pepper (optional). The noodles should be tender at this point. Drain the noodles and stir them into the sauce.
Garnish with basil and top with parmesan cheese. Let cool for 3 - 5 minutes before serving.
Serves 6 - 8