Cajun Chicken Pasta

OMG - Check out the yummyness that is this pasta!! I almost couldn't take a picture because the salivating mouths were coming from the wood works to demand dinner!

Lauren is married off and I now have time to start cooking again!! I got through the last few months on making my family eat sandwiches and quick fix meals during the week (and I hate to admit it but sometimes even on the weekend since I was rarely there)............but now I AM BACK!! It is a new year and time for new recipes before the summer season hits and the kitchen becomes too hot to stay in.

This one is from the wonderful website of The Pioneer Woman, whom I idolize and think of as a silent mentor (haha). I did change it up and take the tomatoes out since I am not a big fan of the cooked/boiled whole tomato, unless it is pureed into a sauce of some sort, and yet it was still AMAZING!! My entire family ate it, even the picky three year old, so I know it wasn't too spicy but just enough to give it great flavor. I hope you try it out and enjoy as much as we did.

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes


• 3 teaspoons Tony's Seasoning


• 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


• 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. 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!