Wednesday, March 17, 2010

Cajun Chicken Pasta from Pioneer Woman

I've never made any cajun dish before, so when I saw this recipe on the Pioneer Woman's website I knew I had to give it a try.  I prepped all the veggies early in the day, which made this easy to throw together at dinner time.  The only thing I did different was to thicken the sauce more with a butter/flour mixture at the end of the cooking process.  I loved the flavor of the McCormick Cajun Spice blend and look forward to finding other recipes to use it in.   Enjoy!

Cajun Chicken Pasta
Recipe from The Pioneer Woman


3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, divided
1 lb. Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ 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.

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!

1 comment:

Anonymous said...

This looks good!

I almost bought her cookbook yesterday when I was at Barnes and Noble. I think I'll go check it out from the library now.