What's for dinner??

Recipe courtesy of Ree Drummond.   


Ree does amazing things in her kitchen, her recipes are always delectable and easy to make. So, being the foodie that I am, I decided to try one of her popular dishes last night for dinner. Of course I didn't have near the ingredients that the recipe called for so off I was to the grocery store :) After about an hour of buying everything but the kitchen sink, I came home, prepped the ingredients, and was in my "cooking zone". (I highly recommend doing all measuring, cutting, dicing, chopping etc. before you actually begin cooking.... so much easier!! ) About 20 minutes later we were enjoying a DELICIOUS meal. If your looking for a fast, easy dinner, this is it!. Especially if you like things Spicy.!! ENJOY :)

Cajun Chicken Pasta


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

•  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 :)