Cajun Chicken Pasta
I'm a sucker for comfort food and date nights! One thing that we've made a point to do lately is try out restaurants in our local area. A while back our travels landed us at this cozy hidden gem called Ice House.
I ordered pasta & once my pasta dish arrived the fragrant aroma & bold color of veggies had my mouth watering! As I began to eat my cooking gears started grinding! I knew this was a recipe I'd be able to deconstruct, so that I could recreate it at home.
I've always been the type to try a recipe by the book at least once, then cater it to my preferred taste. Since, I'm all about sharing.... Here's the recipe you've been begging for.
Remember you can also add andouille sausage, crawfish, or shrimp. Play with it…have fun!)
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 tsps Cajun Seasoning, More To Taste
1 pound spirali or fusilli (substitute fettuccine)
2 Tbsp Olive Oil
2 Tbsp Butter
1 Green Bell Pepper, Seeded & Sliced
1 Red Bell Pepper, Seeded & Sliced
1/2 Large vidalia onion, sliced
3 cloves Garlic, Minced
2 cups Low Sodium Chicken Broth (substitute 2 bouillon cubes & 2 cups of water)
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
1/2 cup grated parmesan
2 tablespoons of chopped sun-dried tomatoes
Place chicken and cajun seasoning in a bowl, toss to coat. Saute chicken in butter over med heat until chicken is tender, about 6 minutes. Set aside. In same skillet saute the bell pepper, onion and garlic until onion is translucent. Set aside with chicken.
Deglaze pan with wine & broth combo. Make sure to scrape up all the yummy bits at the bottom of the pan. Let simmer for 5 minutes, reduce heat whisk in heavy cream, tomatoes, salt, pepper and parsley. Once sauce starts to thicken, pour over hot pasta and toss with parmesan cheese.