Recipe by Krista Roes
From one of my favorite websites: The Pioneer Woman Cooks.
Top Review by DuChick
Chow down, we did! This dish was a little "out of our box" as far as what we normally eat around here. A few sniffs of the wonderful aromas brought the family to the kitchen and I piled on the servings. I was a bit short on the cajun seasoning and glad I was since it was plenty spicy! I used leftovers from a rotisserie chicken and fresh linguine rather than fettuccine. Also a bit time intensive for a weeknight, but worth it. My photos didn't do this justice, but will try again. Thanks for posting this one, Krista! Wonderful.
- 6 chicken breasts, Cut Into Cubes
- 3 teaspoons cajun seasoning, More To Taste
- 1 lb 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 garlic cloves, Minced
- 4 whole roma tomatoes, Diced
- 2 cups low sodium chicken broth
- 1⁄2 cup white wine
- 1 cup heavy cream
- cayenne pepper
- fresh ground black pepper, To Taste
- chopped fresh parsley, To Taste
Directions See How It's Made
- 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!