Ingredients
-
6
-
3
-
1
-
2
-
2
-
1
-
1
-
1/2
-
3
-
4
-
2
-
1/2
-
1
-
-
Directions
Pioneer Woman Cajun Chicken Pasta, From one of my favorite websites: The Pioneer Woman Cooks , We loved the flavor of this sauce! I had to make a few subs but it was still divine with a nice kick used 1/2 and 1/2 and a bit of cornstarch instead of the cream and I didn’t realize I was out of fresh tomatoes, so I had to sub canned petite diced tomatoes For those avoiding gluten, this was awesome served over rice too As others stated, I would not hesitate to serve to guests I also made a vegetarian version (just for me yah!) subbing zucchini for the chicken Thanks for posting!, We loved the flavor of this sauce! I had to make a few subs but it was still divine with a nice kick used 1/2 and 1/2 and a bit of cornstarch instead of the cream and I didn’t realize I was out of fresh tomatoes, so I had to sub canned petite diced tomatoes For those avoiding gluten, this was awesome served over rice too As others stated, I would not hesitate to serve to guests I also made a vegetarian version (just for me yah!) subbing zucchini for the chicken Thanks for posting!
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Steps
|
1
Done
|
Cook Pasta According to Package Directions. Drain When Pasta Is Still Al Dente; Do not Overcook! |
|
2
Done
|
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. |
|
3
Done
|
Repeat With Remaining Chicken. Remove Chicken, Leaving Pan on High Heat. |
|
4
Done
|
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. |
|
5
Done
|
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! |
|
6
Done
|
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. |
|
7
Done
|
Top With Chopped Fresh Parsley and Chow Down! |
