Cajun Chicken Pasta

This recipe is straight from Ree Drummond aka PW. 

It is heavenly!  Just ask my hips, or my butt, or my thighs, or my gut, or any of my jiggly parts...SO basically all of me. 

Allen should be blogging this because I have never made it.  He has always been the one to bring this phenomenal dish to the table. 

The only right I have to blog this recipe is because I sit back and watch his every move, and back seat drive my way through his cooking of this dish. 

It goes something like this

"are you SURE you want to cut the peppers like that?"
"you're making a mess do you plan on cleaning it up?"
"do you have to use that many dishes?"
"are you sure you don't want me to take over?"
"Ya know I'll take over...you just say the word"
"Why aren't you saying the word?"
"Just say the freaking word already!"

Then he kicks me out of the kitchen. Most wives would be so happy that their husbands are cooking dinner they'd pour salt in a wound before saying anything.  But I'm difficult...and somehow he deals with it. 

This recipe calls for white wine.  Typically you can substitute white wine with chicken broth.  Don't do that for this recipe.  Go all out and be a lush.  Use white wine.  I freaked out a little at first because I didn't want to have to go to the liqueur store to purchase wine (that's how folks roll here in Tennessee).  I mean what if I saw someone I went to church with in there?  I'd have to judge them...we can't have that!  hahahahahahaha I'm totally kidding. 

Good news!  They sell cooking wine at the grocery store!  So, now you don't have to stop at the liqueur store on your way home...and judge...or be judged.  Yep, I totally went there. 



Prepare your taste buds cause this is some good eatin!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 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
• 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
• 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. 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 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.