One of my favorite food bloggers, thepioneerwoman.com, had a couple of episodes on the Food Network. How awesome is that?! Totally my dream, ha :] Her cajun chicken pasta was on one of the last shows, and let me tell you, it's fantastic! One of my closest friends, Stefanie, came over last night and we whipped up a batch. I hope you like it as much as we did!
Cajun Chicken Pasta
Retrieved from: thepioneerwoman.com
Adapted by: Stefanie and Me!
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes. (we used 5 thinly pounded chicken breasts)
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced (we used the whole red onion, let's not be wasters!)
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced (we omitted the tomatoes, not a huge fan of them raw, yuck)
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste (probably about 1/4 to 1/2 of a teaspoon depending on how much kick you like)
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste (also not a fan of fresh parsley so we didn't garnish with it)
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
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 (we probably cooked our veggies for about 3-5 minutes so they weren't as firm, up to you!), 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. Sauce should be spicy!
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.
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