Cajun Chicken Pasta

This Pioneer Woman recipe was a huge hit (though it made a TON). My main changes (I’m including the original recipe) was that I used leftover Peruvian chicken for the meat, and subbed some zoodles for a portion of the pasta. The Peruvian chicken (plus using stock made from it and some smoked wing carcasses) added a little extra smokiness.

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3 whole Boneless, Skinless Chicken Breasts, cubed (or equivalent leftover chicken)
3 teaspoons Cajun Spice Mix (more to taste if needed)
1 pound Fettuccine (or less if using zoodles)
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

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. *Skip this step if using leftover chicken.

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.

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.

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Filed under pasta dishes, poultry

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