Tuesday, February 23, 2010

Cajun Chicken Pasta

Let me just say, you have got to try this Cajun Chicken Pasta.  It is one of my new favorite foods.  I am always ordering this dish at restaurants, but this version from the Pioneer Woman is hands down better than any I have had before.  Would you really expect anything less from Ree?  You know, my kids even liked this, and it has PEPPERS.  Shocking, I know.

Cajun Chicken Pasta

3 whole boneless, skinless chicken breasts, cut into cubes
3 tsp. cajun spice mix, or more to taste (I used Tony Chachere, which is really good)
1 lb. fettuccine 
2 Tbsp. olive oil
2 Tbsp. butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, sliced
3 cloves garlic, minced
4 whole Roma tomatoes, diced
2 c. low sodium chicken broth
1/2 c. white wine
1 c. heavy cream
cayenne pepper to taste
salt to taste (I didn't add any salt because the cajun spice I used already contained salt)
fresh or dried parsley, optional

Cook pasta according to package directions.  Drain when pasta is still al dente; DO NOT OVERCOOK!

Sprinkle 1 1/2 tsp. cajun spice over chicken pieces.  Toss around to coat.  Heat 1 Tbsp. oil and 1 Tbsp. 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 about 1 minute or until browned.  (The chicken took longer to brown for me.  I don't have a fab gas stove like Ree probably does;P)    Remove with a slotted spoon and place on 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 black/dark as possible in the shortest time possible.  Add tomatoes and cook for an additional 30 seconds.  Remove all vegetables from pan.  

With the pan over high heat, pour in the wine and chicken broth.  Cook on high for 3-5 minutes, scraping the bottom of the pan to de-glaze.  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 pepper, cayenne, and/or salt to taste.  Sauce should be spicy!

Finally, add chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate.  Stir and cook for 1-2 minutes, until mixture is bubbly and hot.  Add drained fettuccine and toss to combine. 

Top with fresh parsley and chow down!


  1. looks great-can't wait to try it!!!

  2. Sounds a lot like the Cheesecake Factory Jambalaya. Will have to try this one!!!



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