I’ve been on a bit of a spicy kick recently – every spicy recipe I seem to come across gets bookmarked. The thing is, though, I’m a wimp when it comes to spicy. It sounds good, but I usually don’t love it. This one, I loved.
I chopped all the chicken and veggies in the morning so that when it came time to cook dinner, things moved along really quickly. This is a great weeknight dinner option.
Cajun Chicken Pasta
(from Pioneer Woman)
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 t. Cajun Spice Mix, More To Taste
1 lb. Fettuccine
2 T. Olive Oil
2 T. Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 Roma Tomatoes, Diced
2 c. Low Sodium Chicken Broth
1/2 c. White Wine
1 c. Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Cook pasta according to package directions.
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.