Hopefully after a very painful shot in the bottom, I will feel better tomorrow!!!!
This is getting old.
But something that will never, ever get old – PASTA!!
I crave carbohydrates and there is no better way to fill that need than with PASTA (pasta with heavy cream is even better)
I was a trooper and I did not disappoint my peanut gallery, even though there were several times in the day I thought I might just have to postpone dinner. But I am soooo glad I did not. This is another fabulous recipe that will definitely work it’s way into a monthly rotation. My house still smells like a mexican restaurant but I don’t care. Nothing a little pine-sol can’t fix.
Cajun Chicken Pasta – another Pioneer Woman creation – that women is phenomenal. There is nothing of hers I do not like.
CAJUN CHICKEN PASTA
- 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 cup White Wine
- 1 cup Heavy Cream
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper, To Taste
- Salt To Taste
- Chopped Fresh Parsley, To Taste
First cook your pasta according to directions (al dente – do not over cook), drain, set aside.
Then sprinkle chicken with 1½ teaspoons of cajun seasoning (I used Zatarans). Brown chicken in a large skillet with butter and olive oil until cooked through, remove with slotted spoon to clean plate.
Add a little more butter and olive oil and sauteé onions, peppers and garlic (adding remaining cajun seasoning) until soft and slightly black. (This is why my house smells like a mexican restaurant – just like cooking fajitas) Now add the tomatoes and cook for about 30 seconds.
Remove vegetables from skillet and on high heat add the wine and chicken broth and cook for 3-4 minutes, scraping all the goody off the bottom. Reduce heat to medium-low and pour in cream, stirring constantly until it starts to thicken. (mine didn’t really want to thicken up, so I ended up whisking in about a tablespoon of flour) At this point add in more cajun seasoning, cayenne pepper and salt to taste. (I like it spicy)
Now add back in the vegetables and chicken, stir and cook for 1-2 minutes or until it’s hot and bubbly.
Toss in fettuccine and combine.
Serve with fresh parsley. Voilà!!!!
eew wee dog!!!!!
This is some kind of wonderful!!!! I have been meaning to try this recipe for months and I’m sorry I didn’t try it sooner.
All 3 members of the peanut gallery that were in attendance were very pleased. I would tell you their comments but to be honest – I was in a cold medicine haze and I don’t remember! 😉
They all had big smiles though!
Hope everyone had a terrific Tuesday!