I’m pretty selective when it comes to which food-related shows I’ll watch on TV. I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch.
I often end up making versions of the recipes Ree presents, and they have always came out fantastic. Like this Cajun chicken pasta.This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.
Cajun Chicken Pasta
This Cajun chicken pasta has a nice spicy kick, just like I like it
Servings 6
Calories 1972kcal
Ingredients
- 1 pound fettuccine pasta
- 3 teaspoons Cajun spice divided
- 3 chicken breast boneless, skinless, cubed
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ large red onion diced
- 4 Roma tomatoes seeded, diced (a small can of diced tomatoes can be substituted)
- 2 cups chicken broth
- 1 ½ cups heavy cream
- Pinch cayenne pepper
- Pinch ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Cook pasta per package instructions. Drain.
- Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
- Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
- Add the remaining butter and oil and heat.
- Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
- Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
- Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
- Reduce heat to medium low and slowly stir in the cream.
- Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
- Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
- Add the chicken and vegetables back to the pan. Stir.
- Finally, stir in the pasta, mix well, and heat through.
- Serve garnished with chopped parsley.
Nutrition
Calories: 1972kcal | Carbohydrates: 64g | Protein: 258g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 773mg | Sodium: 904mg | Potassium: 4612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 8mg
Nutritional values are approximate.