Monday, June 22, 2009

Creole Chicken Pasta Bake w/ Asiago

Here's a fabulous pasta recipe that was given to me by my dear friend, Marie Boudreaux. This spicy Creole pasta dish is sure to be a hit at your dinner table or anytime that you want an easy, fresh from the garden meal. A treasure from Italy, Asiago cheese is low in fat and rich in protein . For all of you vegetarians, this recipe can be made without the chicken and is equally delicious. The nutty flavor of the Asiago cheese blends perfectly with the fresh veggies, herbs and spicy chicken. Serve with a big spinach salad and french bread and maybe a nice glass of wine. Cest bon, cher! Bon Appetit!

Creole Chicken Pasta Bake w/ Asiago

4 cooked, boneless, skinless, chicken breasts
(cut into  horizontal strips)
2 tbs.'s olive oil
1 onion, finely chopped
1 bell pepper. chopped
1 tsp. minced garlic
2 small Creole tomatoes, sliced
1 small jar artichokes, drained
1 small can, sliced, black olives, drained
2 cups fresh baby spinach leaves, coarsely chopped
2 tbs.'s fresh parsley, chopped
2 tbs.'s fresh basil, chopped
1 tbs. Tony's Creole seasoning or Cajun seasoning
1 tsp. freshly ground black pepper
Salt to taste
Few shakes Tabasco
8 0z.'s bow tie pasta
8 0unces freshly grated Asiago cheese
4 ounces freshly grated Parmesan cheese

Boil pasta in large pot of salted water with 1 tsp. white vinegar for 12 minutes. Drain , rinse well, and place in a large, lightly greased casserole dish, and set aside. Blend the cheeses together in a small bowl and set aside.
In large skillet, on medium heat, saute the onions, peppers, and garlic in olive oil for 5 minutes. Add the cooked chicken, Tabasco, and seasonings and saute for 5 more minutes. Add the tomatoes, artichokes, olives, spinach, and herbs and saute for 5 more minutes. In greased casserole dish, combine with bow tie pasta, half of the blended cheeses, and chicken-veggie mixture and toss gently. Sprinkle the other half of cheese blend on top and bake in a 350 degree oven for 15 minutes or until cheese melts. Out of this world! Enjoy!


Angie Ledbetter said...

*Drool!* I'm gonna try that! Love your new header pic. Is that a converted Texaco station? :)

Got Peach Cobbler on tap at my place today.

Marguerite said...

Thanks Angie!- Yes,the place in the header pic is a popular restaurant/bar in downtown Lafayette, called "The Filling Station". One of my favorite patios.

Did you say Peach Cobbler? I'll be right over!

Joanne said...

Okay, I had a very small dinner tonight, and am feeling hungry right about now. This dish looks sublime, I could dig in to it right now!

Marguerite said...

Joanne- Thanks cher, it's so good to hear from you. It is part of my Noveau Cajun collection of recipes.
It is a blend of the old and the new, updated for today's lifestyle.

Anonymous said...


We have just added your latest post "Cajun Delights: Creole Chicken Pasta Bake" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.

Warm Regards Team

Marguerite said...

Merci Beaucoup, Marshall, for adding my latest post on Cajun Delights to your fantastic directory. And warmest thanks to the Team at for the lovely invitation. It's always a pleasure to meet new friends!!

California Girl said...

this looks easy and doable and I just photocopied the recipe. hope to try it this weekend.

Marguerite said...

Cal. Girl- So glad you like the looks of this recipe. It is sinfully delicious, especially if the chicken is grilled.

Irish Gumbo said...


Mmm, all looks so I'm really,really hungry!

Thank you for stopping by Irish Gumbo, my dear. I don't know if I have any Cajun blood in me, madam, but I sure hope so! :)

Marguerite said...

Irish Gumbo- I hope that you do, too, cher! If not, you can opt for the third way to become a Cajun. Thanks so much for visiting Cajun Country and for adding me to your reading list! You made my day!!!

Susan English Mason said...

I'm drooling. I am known as the worst cook ever and I never attempt a recipe with more than 5 ingredients. I love Asiago. I'll have to pass this one on to the Mr. and maybe I'll get lucky ;)