Cajun Chicken Pasta

PREP TIME: 10 Min      COOK TIME: 15-20 Min    DIFFICULTY: Easy     SERVINGS: 6

  •  3 whole Boneless, Skinless Chicken Breasts, Cut into Cubes
  •  3 Tsp Cajun Spice Mix, More To Taste
  •  1 Lb. Fettuccine
  •  2 Tbsp Olive Oil
  •  2 Tbsp Butter
  •  1 Whole Green Bell Pepper, Seeded and Sliced
  •  1 Whole Red Bell Pepper, Seeded and Sliced
  •  1/2 Whole Large Red Onion, Sliced
  •  3 Cloves Garlic, Minced
  •  4 Whole Roma Tomatoes, Diced
  •  2 C. Low Sodium Chicken Broth
  •  1/2 C. White Wine
  •  1 C. Heavy Cream
  •  Cayenne Pepper to Taste
  •  Freshly Ground Black Pepper, to Taste
  •  Salt to Taste
  •  Chopped Fresh Parsley, to Taste
 Prep Instructions:

  1. Cook Pasta According to package directions. Drain when pasta is still al dente; do not overcook!
  2. Sprinkle 1 1/2 tsp Cajun spice over chicken pieces. Toss around to coat. Heat 1 Tbsp oil and 1 Tbsp 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.
  3.  Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
  4. 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/brown as possible. Add tomatoes and cook for an additional30 seconds. Remove all vegetables from the pan. (don't forget to keep the juices with the veggies!!)  
  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. 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 pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!!!
  6. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained on the plate. Stir and cook for 1-2 minutes, mixture is bubbly and hot. Add drained fettuccine and toss to combine. 
  7. Top with chopped fresh parsley* and enjoy!!! 
* note: I forgot to buy fresh parsley, so I used freshly grated Parmesan cheese. What ever floats your boat :)

Chicken Pot Pie-

What you will need :

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crust
1. Pre-heat the oven to 425 degrees
2. Cut up all your Veggies. 
3. Cut up your Chicken
4. Combine Chicken, Carrots, Peas and Celery in a Saucepan. Fill with water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

5. In the saucepan over medium heat, cook onions in butter until soft and translucent.
(I ended up using a full chopped up onion, and 3/4 cup butter. Go ahead take the risk. The outcome is YUMMY!)
6. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
7. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.(sorry i missed that picture) Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
8. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. ENJOY!!


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