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Cajun Chicken and Pasta Recipe


2 C
Provident Pantry Freeze Dried White Chicken, reconstituted
1 C
Provident Pantry Freeze Dried Red Bell Pepper, reconstituted
½ C
Provident Pantry Freeze Dried Celery, reconstituted
2 Tbs
Provident Pantry Freeze Dried Green Onions, reconstituted
½ C
MyChoice Freeze Dried Mushroom Slices, reconstituted
1 C
MyChoice Instant Nonfat Dry Milk, reconstituted
1 Tbs
Provident Pantry White Flour
1 tsp
Cajun seasoning, divided* (or add more to taste)
Clarified Butter or Red Feather Canned Butter
½ tsp
MyChoice Basil
½ tsp
Provident Pantry Iodized Salt
3 C
Provident Pantry Egg Noodle Pasta, cooked
Parmesan cheese (optional)

*You can make your own Cajun seasoning by blending 1/4 tsp MyChoice Onion Powder, 1/4 tsp MyChoice Garlic Powder, 1/4 tsp paprika, 1/2 tsp Provident Pantry Salt, and 1/2 tsp cayenne pepper.


  1. Reconstitute first six ingredients. Drain and reserve excess water.
  2. Boil water and cook pasta according to package directions.
  3. In skillet, sauté vegetables in butter and sprinkle with 1/3 of the Cajun seasoning.
  4. 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.
  5. Mix in basil.
  6. Sprinkle flour over mixture and stir.
  7. 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.
  8. If the sauce in the chicken mixture becomes too thick, thin it with a little of the reserved water.
  9. Fold chicken mixture into the cooked noodles.
  10. Add about ½ tsp of salt and mix well.
  11. Top with Parmesan cheese and serve hot.
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Cajun Chicken and Pasta Recipe