Friday, April 19, 2013

Cajun Chicken Pasta

My friend shared this recipe with me on Pinterest and I just happened to have all the necessary ingredients on hand and so... I made it. It was very delicious, the only problem I had was that I used angel hair pasta because I didn't have any Fettuccine on hand and the sauce was a bit too thin for angel hair pasta, I know it would've been a much better fit if served with Fettuccine.

Cajun Seasoning Spice mix (combine the following ingredients for the spice mix)
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves

Remaining recipe ingredients:
3 whole boneless, skinless chicken breasts, cut into cubes
3 tsp cajun spice mix, as created above
1 pound Fettuccine (I used angel hair, DO NOT use angel hair...too thin)
2 Tbsp olive oil
2 Tbsp 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 cups low sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
Freshly ground black pepper, to taste
Salt, to taste
Chopped fresh parsley, to taste

1. Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook.
2. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.
3. 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.
4. Add remaining olive oil and butter to pan. 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.
5. 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.
6. 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.

7. 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.
8. Top with chopped fresh parsley and enjoy!

Recipe adapted from The Pioneer Woman

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