Tuesday, February 9, 2010
You know how sometimes a recipe just pops out at you, and you must.have.it.right.then? Well, last week, I was reading Pioneer Woman, and this cajun pasta was just the recipe. I had to have it! I figured it was appropriate for the night after the Saints won the Super Bowl. And, it didn't disappoint. I had to fight my 18 month old for the leftovers this morning for breakfast!
Cajun Chicken Pasta
adapted from the Pioneer Woman
2 Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound spaghetti noodles
2 Tablespoons canola Oil
2 Tablespoons Butter
2 bell peppers, Seeded And Sliced (I used red and yellow)
1 Onion, Sliced
4 cloves Garlic, Minced
3 medium tomatoes, diced (I used some frozen from the summer)
1 cup water
½ cups White Wine
3/4 cup Heavy Cream
Freshly Ground Black Pepper, To Taste
Salt To Taste
Heat butter and oil in a large skillet. Brown chicken, sprinkling with cajun seasoning in the pan. Remove chicken from pan. Add more oil and butter, if needed. 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. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Add water to pan, then reduce the sauce to about half. 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. Add tomatoes to mixture and allow the tomatoes to cook down for a couple of minutes.
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 pasta and toss to combine.