Cajun Chicken Pasta (Ree Drummond) Recipe

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Ingredients:

Serving

1 lb fettuccine
about 3 tsp cajun spice mix
3 whole boneless, skinless chicken breasts , cut into cubes
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, minced
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red onion, sliced
salt
4 whole roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cups white wine
1 cup heavy cream
cayenne pepper, for sprinkling
freshly ground black pepper
chopped fresh parsley, for garnish

Directions:

Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the 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 the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	648.79 Kcal (2716 kJ)
Calories from fat	209.73 Kcal
		% Daily Value*
Total Fat	23.3g	36%
Cholesterol	178.25mg	59%
Sodium	437.51mg	18%
Potassium	598.83mg	13%
Total Carbs	70.95g	24%
Sugars	5.7g	23%
Dietary Fiber	4.29g	17%
Protein	38.39g	77%
Vitamin C	46.9mg	78%
Vitamin A	1mg	34%
Iron	19.2mg	107%
Calcium	59.2mg	6%

Amount Per 100 g
Calories	151.75 Kcal (635 kJ)
Calories from fat	49.06 Kcal
		% Daily Value*
Total Fat	5.45g	36%
Cholesterol	41.69mg	59%
Sodium	102.33mg	18%
Potassium	140.07mg	13%
Total Carbs	16.59g	24%
Sugars	1.33g	23%
Dietary Fiber	1g	17%
Protein	8.98g	77%
Vitamin C	11mg	78%
Vitamin A	0.2mg	34%
Iron	4.5mg	107%
Calcium	13.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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