Cajun Chicken Pasta

• total time: • Total Time: 25 mins 0

Ingredients

1⅔ lb of fettuccine

1⅔ tbsp of cajun seasoning

3⅓ tbsp of salted butter

1⅔ red bell pepper (seeded and sliced)

5 garlic (finely chopped)

6⅔ roma tomatoes (diced)

3⅓ cups of low-sodium chicken broth black pepper to taste

1⅔ chopped fresh parsley (to serve)

5 boneless, skinless chicken breasts (cut into 1-inch pieces)

3⅓ tbsp of olive oil

1⅓ green bell pepper (seeded and sliced)

⅚ red onion (peeled and thinly sliced)

kosher salt to taste

⅚ cup of white wine (for the family home, just replace with chicken broth)

1⅔ cups of heavy cream cayenne pepper to taste

1⅔ cups of grated parmesan cheese

Directions

_ Cook the fettuccine according to package directions. Drain when pasta is still al dente; do not overcook.

Step 2 Sprinkle 1 1/2 teaspoons of the Cajun seasoning over the chicken pieces and toss to coat.

Step 3 In a heavy skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Add half of the chicken in a single _ layer; do not stir. Allow the chicken to brown on one side for about 1 minute. Flip to the other side and cook for an additional minute. Remove the chicken to a clean plate and repeat with the remaining chicken.

Step 4 Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. When heated, add the peppers, onion, and garlic. Sprinkle on the remaining 1 1/2 teaspoons of Cajun seasoning and season with salt, if needed. Cook over high heat for 1 minute, stirring gently to get the vegetables as dark as possible. Add the tomatoes and cook for 30 seconds more. Remove all of the vegetables from the pan.

Step 5 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 the heat to medium-low and pour in the cream and grated parmesan, stirring/whisking constantly. Cook the sauce over medium-low heat until it starts to thicken and the cheese melts, a few minutes. Taste and add black pepper, cayenne pepper, and salt to taste. (Be careful not to overcook the sauce as the cream could curdle if the temperature gets to high and/ or an acidic ingredient is added to the sauce.)

Step 6 Finally, add the chicken and vegetables to the sauce, including all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, about 1 to 2 minutes. Add the drained pasta and toss to combine.

Step 7 _ Top with chopped fresh parsley and serve. Enjoy!