Wednesday, February 10, 2010

Cajun Chicken Pasta

Pioneer Woman posted this recipe sometime last week. I love simple pasta dishes like this. I also don't often get the chance to use fettuccine noodles. I don't know why? I guess I just never knew what to make with them other than Fettuccine Alfredo. Which I have never had the desire to eat. Or make. I guess this recipe is kind of like a spicy/Cajun Fettuccine Alfredo. With veggies. And lighter. And just better.

I don't have the perfect pan/pot for this meal. I have lots of things that would (and did) work fine. I have this amazing 5 qt oblong pan that I use almost every day. This guy. And I love it. But it's non-stick. I also have several stainless steel pan options (but they aren't big enough). A big, deep non-non-stick pan would be best. Pioneer Woman uses a big cast iron pot type pan. That is really ideal to cook the meat and veggies at a high temperature, quickly. I didn't get the browning that I would have liked, but still, it was really good. I also have several cast iron skillets that I could have lugged out. You get the idea. My point is, even without the perf equipment, this is amazing.

BTW, Scot really enjoyed this. Last weekend, on the way to Scot's race, we went to a restaurant so he could get his carbs in. And guess what??? Scot, for maybe the first time in his life, did not finish his meal. It was this spicy, creamy pasta. I tried it. It was horrible! Inedible. It was so spicy (back of the throat spicy) but somehow had no flavor. Weirdest thing ever. Anyways, this recipe is what we were expecting when we ordered that pasta.

Cajun Chicken Pasta

by Pioneer Woman

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes

3 teaspoons Cajun Spice Mix, More To Taste

1 pound Fettuccine

2 Tablespoons Olive Oil

2 Tablespoons 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 cups Low Sodium Chicken Broth

1/2 cups White Wine

1 cup Heavy Cream

Cayenne Pepper To Taste

Freshly Ground Black Pepper, To Taste

Salt To Taste

Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon 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.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat. 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/black as possible. Add tomatoes and cook for an additional 30 seconds. 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, 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 black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

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 fresh parsley and chow down!

(Servings: 6, Prep time: 20 min., Cook time: 20 min., Difficult: Easy)

Printable Version

No comments:

Post a Comment