|What is it about Cajun spices that pair so well with creamy pasta? I have made Cajun Chicken Pasta before, in fact, I have another version that I regularly make. This recipe was inspired by Comfortably Domestic, but I made a lot of changes from her original recipe. C has for more peppers and I admit they were my favorite part of the dish as well. I would comment on what Miss F thought of it, but she was still napping a 7 pm. That is what a weekend at Grandma's ranch will do. Maybe she should visit more often, it sure wore her out. She was super excited to ride the tractor, but it turned out to be a bit too loud for her taste. Maybe next time.|
1 pound pasta (I used linguine)
2 boneless skinless chicken breasts
1 tablespoon + 1 or 2 teaspoons Cajun spice blend
1 tablespoon butter
2 tablespoons olive oil, divided
½ red bell pepper, sliced
½ orange bell pepper, sliced
2 garlic cloves, minced
½ cup white wine
½ cup chicken broth
1 cup heavy cream
½ cup Parmesan cheese
Prepare pasta per package instructions. Preheat the oven to 350 degrees.
Slice chicken breasts in half lengthways and pound to ½ inch thickness. Generously coat the chicken with 1 tablespoon on the Cajun spice. In a large skillet, heat 1 tablespoon butter and olive oil over medium-high. Sauté the chicken for about 3 minutes on each side. Remove the chicken to a baking sheet and roast in the oven for 10 minutes while you prepare the sauce.
Add the remaining butter to the skillet. Sauté the bell peppers until tender, about 3 minutes. Add the garlic and sauté for 30 seconds more. Add the wine to the pan to deglaze, scraping up the brown bits from the bottom of the pan. Add the chicken broth and remaining teaspoon of Cajun spice; bring to a simmer. Reduce the heat to medium low, add the cream. Simmer for 3 minutes more. Stir in the Parmesan cheese, salt and pepper to taste.
Toss the pasta with the pan sauce to evenly coat. Plate the pasta, top with chicken and sprinkle with parsley.
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