Basic, hearty, filling, satisfying, and very …… It is. Delicious chicken pasta with Cajun spices.
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
Directions.
- Cook pasta according to the instructions on the bag. Drain pasta while it is still firm, but do not overcook.
- Sprinkle 1 1/2 teaspoons Cajun spice over chicken. Stir well to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a large saucepan over high heat. Add chicken halves in layers without stirring. Brown chicken on one side, about 1 minute. Flip and cook for 1 minute more. Remove with a slotted spoon and place on a clean plate.
- Repeat to make the remaining chicken. Remove chicken and place pan over high heat.
- Add the remaining olive oil and butter. Once cooked, add the bell pepper, onion, and garlic. Sprinkle with remaining Cajun spices and add salt to taste. Cook over high heat for 1 minute, stirring gently, to blacken the vegetables as much as possible. Add tomatoes and cook for another 30 seconds. Remove all vegetables from pan.
- Bring the pan to a boil over high heat and pour in the wine and chicken stock. Cook over high heat for 3 to 5 minutes, scraping the oil from the bottom of the pan. Reduce heat to medium, pour in cream and stir constantly. Cook over medium-low heat for a few minutes, until the cream thickens. Taste and add freshly ground black pepper, cayenne pepper, and salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, allowing the juices to run down to the plate. Stirring constantly, cook until bubbly and hot, 1 to 2 minutes. Add drained macaroni and stir to combine.
- Top with chopped fresh parsley and gobble!
Note: This recipe was featured on a Food Network show this morning, so I put it front and center for easy reference. It is one of my favorite recipes on The Pioneer Woman Cooks website and I always hear people making it with great success. A crowd pleaser!
It is a very tasty and seductive pasta dish with chicken, vegetables, and lots of yummy carbohydrates. This dish is easy to make and if you don’t have prepared Cajun spices, you can create your own combination of several spices. Depending on the blend of Cajun spices, the combination of ingredients you use will vary, but if you stick to chili peppers (important!) . ), red pepper, white pepper (more for spice), garlic powder or onion powder, and other basic ingredients are all you need. You can add additional Cajun-style ingredients such as andouille sausage, crawfish, shrimp, etc. Have fun. ……. Have fun.
One of the things that makes this pasta so delicious is the spicy seasoning. So don’t hold back on me, baby.
Here’s how to make it.
Ingredients: boneless skinless chicken breasts, olive oil, butter, Cajun spices (either make your own or buy prepared), salt, pepper, red onion, green bell pepper, red pepper, garlic, fresh parsley, sodium roast chicken broth, white wine, heavy Cream.
Oh. Pasta would come in handy, too. This dish is best served with macaroni.
First, slice the vegetables. Cut off the top and bottom of the red bell pepper….
Then make a cut in the middle of the peppers.
Tear the inside out…
Then slice, not too thick or too thin.
Do the same with peppers….
Next, cut the red onion in half from the root.
Peel off the top and peel off the outer skin….
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