Brandy's Baking: Cajun Chicken Pasta

Thursday, March 10, 2011

Cajun Chicken Pasta

12:43 PM | Posted by Brandy K | | Edit Post

I'm going to tell you a story. I hope you'll like it. It's a story about how I met a fabulous pasta dish. It's a story about how my children actually ate this fabulous pasta dish...and enjoyed it. They patted my arms and hugged me between bites. They called me a good mommy for making such yummy food, and promised never ever to misbehave again if I would make this tasty dinner every night. It's a TRUE story!

It all started with a powerful craving for some sort of pasta with a creamy sauce. Powerful, I'm tellin' ya! I needed pasta! So, I called hubs at work, and demanded to go out to dinner...yes, tonight...yes, a weeknight...yes, with the children.

He loves it when I call him at work and make demands.

Really.

After I hung up the phone, I started thinking...why would we have to go out to dinner? I can handle this from home! Another call to hubs (I told you, he LOVES it!), and a quick search on The Pioneer Woman, and I was set. This dish came together quickly and easily. It was also so delicious! Give it a try!

Cajun Chicken Pasta

Ingredients:

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
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
3 cloves Garlic, Minced
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1 1/2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions:

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 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.