Cajun Chicken Pasta


Type of dish : main dish
Level of difficulty : eash
Mood : hectic monday…

This post and several post ahead contain no story. I’m trying to post as much photos as I could. They already filled my memory card.

Cajun Chicken Pasta
(source : Pioneer Woman)

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun seasoning
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded and Sliced (I used yellow)
1 whole Red Bell Pepper, Seeded and Sliced
1/2 whole Large Red Onion, Sliced (I used regular onion)
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced (I used regular tomato)
2 cups Low Sodium Chicken Broth (I used homemade broth)
1/2 cup White Wine (I replaced with apple juice)
1 cup Heavy Cream
Cayenne Pepper To Taste (I used smoked paprika)
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste (I skip, the kids hate parsley)
Grated mozzarela ( I added)

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, 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 apple juice 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, smoked paprika, 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. Sprinkle grated mozza, put the lid on for one minute. Ready to serve…



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