lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 31, 2011

Cajun Chicken Pasta

cajun chicken pastaI have made Cajun Chicken Pasta before. And I really enjoyed it and thought it would be fantastic with the addition of bell peppers. When I caught an episode of The Pioneer Woman on The Food Network, this was once of the featured recipes. I knew I had to try it, with some adaptations.  I think the next time I make it, I will include the tomato paste since the Roma tomatoes disentegrated and didn't really add any good tomato flavor, just tomato skins to get stuck in your teeth.  Miss F slurped this recipe up, even sampling the bell peppers.  For the record, she prefers orange to green.  Must be because it is Halloween~ I hope everyone has a spooky Halloween!
Cajun Chicken Pasta

2 boneless chicken breasts, cut into cubes
3 teaspoons Tony Chacheres or Cajun spice blend
2 tablespoons olive oil
1 green bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
½ onion, sliced
3 cloves garlic, minced
4 whole Roma tomatoes, diced
2 cups chicken broth
½ cups white wine
1 cup cream
Cayenne pepper, to taste
1 pound cooked fettuccine

Sprinkle 1 ½ teaspoons Cajun spice over the chicken pieces. Toss around to coat. Heat the olive oil in a heavy skillet over high heat. Stir fry the chicken until cooked through, remove with a slotted spoon to a clean plate. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over medium high heat until peppers and onions are tender. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan and add to the plate with the chicken.

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, whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add cayenne pepper, salt and pepper to taste. Finally, add chicken and vegetables to the 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.
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1 comment:

Amber said...

I def bookmarked this one... looks awesome!!!

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