Lemon Poppy Seed Pound Cake

Thursday, August 18, 2011

Cajun Chicken Pasta

Submitted by Heather

This is a flavorful and spicy dinner great for any weeknight or company.  It's got a bit of a kick that can be adjusted by how much cajun spice is used.  The amount used in this recipe equals about the heat of a medium salsa.  Before I made this recipe, I'd never used cajun spice.  Gasp!  I can't believe I overlooked it so long.  It's really great for adding a lot of flavor easily.  I use the Tony Chachere's Original Creole Seasoning in the green can.  My whole family loves this dish.  I love that it's a one pot meal that needs no side dish.  Easy!  I probably make it every other week, so it's definitely a favorite. 

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
4 whole Roma Tomatoes, Diced (or two 14 oz. cans of chopped tomatoes)
2 cups Low Sodium Chicken Broth
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 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.
Top with chopped fresh parsley and chow down!
Adapted slightly from thepioneerwoman.com

1 comment:

  1. We made this tonight and loved it! Thanks for a great recipe.