Ingredients: |
Ingredients: 3 whole boneless skinless chicken breast, cut into cubes
3 t Cajun spice
1 lb fettuccine
2 T Olive Oil
2 T Butter
1 Green Pepper, sliced
1 Red Pepper, sliced
1/2 Red Onion, sliced
3 cloves garlic, minced
4 Roma Tomatoes, diced
2 C Chicken Broth
1/2 C White Wine
1 C Heavy whipping cream
Cayenne Pepper
Ground Pepper
Salt
Chopped Fresh Parsley
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Directions: |
Directions:Cook pasta and drain when pasta is still al dente; do NOT over cook.
Sprinkle 1 1/2 t Cajun spice over chicken pieces. Toss around to coat. Heat 1 T oil and 1 T butter in heavy skillet over high heat. Add half the chicken in single layer; do not stir. Allow chicken to brown on one side, about 1 min. Flip to other side and cook another minute. Remove with slotted spoon and put aside. Repeat with remaining 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 salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. Add tomatoes and cook for an additional 30 seconds. Remove vegetables from pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 min, scraping bottom to deglaze. Reduce heat to med-low and pour in cream, stirring constantly. Cook sauce over med-low heat for a few min. till cream starts to thicken. Add freshly ground pepper, cayenne pepper, salt. Sauce should be spicy.
Add chicken and vegetables to sauce, including all juices. Stir and cook 1 -2 minutes till mix is bubbly. Add drained fettuccine and toss. Serve with fresh parsley. |
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