Chapter Text
Cajun Chicken Pasta
Ingredients:
3 whole boneless, skinless Chicken Breasts, cut into cubes
13 teaspoons Cajun Spice Mix, or more to taste
2 tsp garlic powder
2 ½ tsp paprika
2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 ½ tsp dried oregano
1 ½ tsp dried thyme
½ tsp red pepper flakes
½ pound Penne or Rigatoni
6 Tablespoons Butter
2 whole Green Bell Peppers, seeded and sliced
½ whole Sweet Onion (Vidalia Onion), sliced
16 ounces Mushrooms, sliced
8 cloves Garlic, minced
6 whole Roma Tomatoes, diced
1 cup low sodium Chicken Broth
½ cup White Wine
¾ cup Heavy Cream
¼ cup Green onions, chopped
Parmesan cheese to taste, shredded
Directions:
- Cook pasta according to package directions. Drain when pasta is al dente.
- Sprinkle 5 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 2 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 1-2 minutes. Flip to the other side and cook an additional 1-2 minutes. Remove with a slotted spoon and place on a clean plate.
- Add another 2 tablespoons of butter and repeat with remaining chicken. Remove chicken, leaving pan on high heat.
- Add remaining butter. When heated, add peppers, onions, mushrooms, and garlic. Sprinkle on 4 teaspoons Cajun spice, and add salt if needed. Cook over very high heat for 3 minutes, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 2 minutes. Remove all vegetables from the pan. If vegetables are not darkening, split into two batches.
- 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. Add the remaining 3 teaspoons of cajun seasoning mix. Cook sauce over medium heat for a few minutes, until the mixture thickens.
- 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 penne and toss to combine.
- Top with chopped parmesan cheese and green onions. Best served with garlic bread. Serves 4-6.