Recipe by Linda
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Linda."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
Cajun-style blackened seasoning
red onion, cut into wedges
green bell pepper, seeded and sliced into strips
red bell pepper, seeded and sliced into strips
yellow bell pepper, seeded and sliced into strips
crushed red pepper flakes
salt and pepper to taste
2 (24 ounce) jars
Classico® Tomato and Basil Sauce
The base flavour was good, but it was way too spicy for my family. I followed the recipe exactly and 4 of my kids were in tears from the spice. Even after we added sour cream to their bowls, it was still a struggle to get them to eat it. I'm giving 3 stars because it's a good starting point. Next time I make it, I will cut the spices in half.
Not a lot of taste considering how many strong ingredients are in it. Easy to make though (and I am a serious novice) and there are lots of leftovers. Good for a random Wednesday dinner, but I wouldn't bust out this recipe for company.
Note: this is the same picture used for recipe "Rasta Pasta" on this site. What up?
* Percent Daily Values are based on a 2,000 calorie diet.
Blackened Chicken Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 392
** Calories from Fat: 58
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
The orzo pasta in this chicken and sausage recipe is cooked risotto-style.
Learn how to make an amazingly simple orzo and chicken pasta dish.
Looking for a flavorful sausage recipe without all the fat? This is it!