Laissez les bon temps rouler! Well in honor of Mardi Gras I thought it appropriate to give you a little bit of Cajun goodness! And this was good, got a thumbs up from both the boys with a "you could make this one again." I got the original recipe from Pioneer Woman who's blog is just fantastic. She has the most georgeous food pics as well as some fabulous pics from the the farm. I'm always sucked into her blog for long periods when I go there. Of course in order to make this recipe a little healthier and lighter I did make some changes. Enjoy!
Cajun Chicken Pasta
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes (24 oz of chicken)
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine (I used whole wheat)
2 Tablespoons Olive Oil (I only used one Talbespoon)
2 Tablespoons Butter (I only used one Talbespoon Smart Balance)
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 (I didn't have wine so just used extra broth)
1 cup Heavy Cream (I used fat free evaporated milk)
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt 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.
Let the good times roll!