Cajun Chicken Pasta...

...that's not SO cajun.

I knew my kids wouldn't eat it hot, so I left off the cajun spices and added some Cumin and Paprika instead.

I got this recipe from The Pioneer Woman and it was DELICIOUS! It takes some time to prep but next time I might do the prep maybe the day before and then it wouldn't take long at all to make. Jay and I both loved it and the kids even ate alot of it too!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 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
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

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.

Top with chopped fresh parsley and chow down!

*Disclaimer-look at her website she has much better pictures and the process is more detailed.

First, you very CAREFULLY put your computer in the kitchen so that you can follow the recipe (because my battery is dead and it won't work without being plugged in).

Cut up your veggies...

Brown chicken on HIGH heat until browned on both sides....

Then brown your veggies (just a minute or two)...

Combine white wine, chicken broth and heavy cream and let it thicken for a few minutes. Taste it of course and make sure it tastes good. Here I added my spices (cumin and paprika) also. (I made mine too salty and had to re-do this part...ugh!)

Then combine it all together and let sit for a few minutes (sauce will thicken).

Then clean up the DISASTER of a kitchen!

But it was worth it...so yummy! I even froze half of it to eat later! :)