This Cajun Chicken Pasta Dinner comes together really fast, so it's perfect for a busy weeknight. Sauteed peppers and onion add some veggies to the mix for a dinner that has a little bit of spicy kick and is yummy for the tummy.
Servings 6
Author Debby - www.AFeastfortheEyes.net
Ingredients
CAJUN SPICE MIX (if you want to make your own):
1tablespoonsweet paprika
1tablespoonLawyry's Spice Mix
1teaspooncayenne pepper
1tablespoongarlic powder
1tablespoondried oregano
For the chicken:
3whole chicken breastsboneless, skinless, cut into cubes
3teaspoonsCajun spice mixIf you don't have any on hand I've included a homemade blend above
1poundfettuccine
For the vegetables:
2tablespoonsolive oil
2tablespoonsbutter
1whole green bell pepperI used yellow, seeded and sliced
1whole red bell pepperseeded and sliced
1/2whole large red onionsliced
3clovesgarlicminced
OPTIONAL: Fresh sliced mushrooms would be a great addition.
4whole Roma tomatoesdiced
For the sauce:
2cupslow sodium chicken broth
1/2cupswhite wine
1cupheavy cream
Cayenne pepperto taste
Freshly ground black pepperto taste
Saltto taste
Fresh parsleychopped, to taste
Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Cook the chicken:
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.
NOTE: **We like spicy and flavorful food, but I can't handle too much heat. I used half of my own spice mix. It's wisest to use caution. You can always add more heat, but you can't take it away. I also didn't add a lot of black pepper, due to preferences of our family.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Cook the vegetables:
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.