Ingredients
- 1 lb fettuccine
- 3 teaspoons cajun spice mix
- 3 whole boneless skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 whole green bell pepper sliced
- 1 whole red bell pepper sliced
- 1/2 large red onion sliced
- salt & pepper
- 4 whole roma tomatoes diced
- 2 cups low-sodium chicken broth
- 1/2 cup white wine
- 1 cup heavy cream
- cayenne pepper
- dried parsley
Instructions
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cook the pasta according to package directions.
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drain when the pasta is still al dente; do not overcook!
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sprinkle 1 1/2 teaspoons cajun spice (or more) over the chicken cubes.
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toss around to coat.
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heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat.
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add half the chicken in a single layer; do not stir.
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allow the chicken to brown on one side, about 1 minute.
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flip to the other side and cook an additional minute.
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remove with a slotted spoon and place on a clean plate.
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repeat with the remaining chicken.
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remove the chicken, leaving the skillet on high heat.
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add the remaining butter and olive oil.
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when heated, add the garlic, peppers and onions.
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sprinkle on the remaining cajun spice, and add salt if needed.
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cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.
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add the tomatoes and cook for an additional 30 seconds.
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remove all the vegetables from the skillet.
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with the skillet still over high heat, pour in the chicken broth and wine.
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cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze.
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reduce the heat to medium-low and pour in the cream, stirring/whisking constantly.
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cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture.
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taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste, the sauce should be spicy!
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finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate.
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stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
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add the drained fettuccine and toss to combine.
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top with dried parsley
