Cajun Chicken Pasta

Another one of The Pioneer Woman's pasta that I've made for dinner. When I was browsing thru The Pioneer Woman's website, there are a few pasta dishes that I've wanted to try, and this is one of them, especially so, when I saw Emily, Lian and Phong Hong have made this and gave good reviews about this pasta dish. 

The Cajun spice that I used was actually Spicy Cajun Spice Mix, and instead of using chicken breasts which was cut into cubes and to be pan-fried until brown on all sides, I have used minced chicken instead, as that was what I had. 

The Spicy Cajun Spice Mix is not all that spicy, and for my own plate, I have sprinkled more chilli flakes over, yum! 

This pasta dish is delicious, the family likes it. The cream with the chicken stock makes a very tasty sauce. Another pasta favourite of the family!

(my changes in blue)
Cajun Chicken Pasta 
(adapted from "The Pioneer Woman")
3 whole boneless, skinless chicken breats, cut into cubes (minced chicken)
3 teaspoons Cajun Spice Mix, more to taste
1 pound fettuccine (linguine)
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 cloves garlic, minced
4 whole Roma Tomatoes, diced
2 cups low sodium chicken broth
1/2 cup white wine (omit this, use all chicken broth)
1 cup heavy cream
cayenne pepper to taste
freshly ground black pepper to taste
salt to taste
chopped fresh parsley, to taste

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 the 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!

I'm linking this to Cook Like A Star, featuring Ree Drummond as the star for this month, hosted by Zoe from Bake For Happy Kids, Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake.