I guess I have been a little off this week because I have had a few appointments and meetings on different days that are not part of my *normal* schedule. And I don’t know about you but whenever my schedule is changed up I am always thrown for a loop (and the reason why this didn't get posted yesterday)!
Anyways, onto the recipe. This pasta dish was fantastic! With Cajun spices and of course the ‘Holy Trinity’ (onions, green bell pepper, and celery) this pasta is full of Creole flavor. To make this dish even more authentic replace the chicken with sausage, shrimp or crawfish and this kickin’ Cajun meal!
One Year Ago: Ham and Swiss Quiche
Two Years Ago: Chicken and Rice Soup
Cajun Chicken Pasta
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 6-8
3 whole boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 pound Fettuccine pasta
2 tablespoons olive oil
2 tablespoons butter
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
2 ribs celery, diced
½ large onion, diced
3 cloves garlic, minced
1 (15.5 ounce) can diced tomatoes
2 cups low sodium chicken broth
½ cup white wine
1 cup heavy cream
1/3 cup parmesan cheese
1 tablespoon cornstarch
1/8 teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
2-3 green onion, chopped (optional for garnish)
Cook pasta according to package directions. Drain when pasta is still al dente; making sure not to overcook!
Sprinkle 2-3 teaspoons Cajun seasoning over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add chicken in a single layer; do not stir. Allow chicken to brown on one side, about 2-3 minutes. Flip to the other side and cook an additional 1-2 minutes. Remove with a slotted spoon and place on a clean plate.
Add remaining olive oil and butter. When heated, add peppers, onions, celery and garlic. Sprinkle on remaining Cajun seasoning. Cook over very high heat for 1-2 minute, stirring gently. Add tomatoes and cook for an additional 1 minute. 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, parmesan cheese, and cornstarch, stirring/whisking constantly. Cook sauce over medium-low heat for 2-3 minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and salt to taste.
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 green onion and enjoy!
adapted from The Pioneer Woman as seen on Tasty Kitchen