While visiting the Pioneer Woman’s website recently, I came across her beautiful pictures for chicken cajun pasta. I’ve adapted it to suit our tastes by adding more vegetables and using less cream and butter, but the basic flavors of her recipe are delicious. Colorful and inviting, this pasta dish is full of zesty, spicy flavor.
Cajun Pasta, adapted from Pioneer Woman
Note: I added my own mix of vegetables, including shredded red cabbage, spinach, and carrots. Anything will work here. Same goes for the protein. The sauce is equally delicious without any dairy (stock-based gravy).
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes or any protein (I used chicken sausage and grilled, sliced porkloin)
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
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream (I used reduced-fat milk)
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
- Cook pasta according to package directions.
- 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