Pioneer Woman Cajun Chicken Pasta Recipe

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Ingredients:

Serving

6 chicken breasts , cut into cubes
3 tsp cajun seasoning, more to taste
1 lb fettuccine
2 tbsp olive oil
2 tbsp 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 garlic cloves, minced
4 whole roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup white wine
1 cup heavy cream
cayenne pepper
fresh ground black pepper , to taste
salt
chopped fresh parsley , to taste

Directions:

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.
Top with chopped fresh parsley and chow down!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.58 Kcal (2364 kJ)
Calories from fat	199.25 Kcal
		% Daily Value*
Total Fat	22.14g	34%
Cholesterol	114.78mg	38%
Sodium	136.7mg	6%
Potassium	296.58mg	6%
Total Carbs	72.97g	24%
Sugars	5.7g	23%
Dietary Fiber	4.36g	17%
Protein	17.02g	34%
Vitamin C	46.9mg	78%
Vitamin A	1mg	34%
Iron	19.2mg	107%
Calcium	54.8mg	5%

Amount Per 100 g
Calories	174.13 Kcal (729 kJ)
Calories from fat	61.45 Kcal
		% Daily Value*
Total Fat	6.83g	34%
Cholesterol	35.4mg	38%
Sodium	42.16mg	6%
Potassium	91.47mg	6%
Total Carbs	22.51g	24%
Sugars	1.76g	23%
Dietary Fiber	1.34g	17%
Protein	5.25g	34%
Vitamin C	14.5mg	78%
Vitamin A	0.3mg	34%
Iron	5.9mg	107%
Calcium	16.9mg	5%

* 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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