Want A Little Heat For Your Dinner Tonight? Try Cajun Chicken Pasta...

The heat continues here in Mid Missouri.  Since the hot weather doesn't seem to be going away, I decided to just go with it and spice up our dinner one night last week and make Cajun Pasta.  It was a huge success with all the boys in the house and I'll be making this dish again.

Cajun Chicken Pasta

Ingredients

4 Boneless, Skinless Chicken breasts, Cut Into Cubes

3 teaspoons Cajun Spice Mix, More To Taste

1 pound linguine or fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Bell Pepper, Seeded And Sliced (whatever color you have)
1 lb Okra (I substituted corn)
1 small Onion, diced
5-6 cloves Garlic, Minced
4 whole Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste

Directions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 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 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, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add all the veggies. Sprinkle on Cajun seasoning. Cook over very high heat for 2-3 minutes, stirring gently and trying to get the vegetables as dark/black as possible. 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 pasta and toss to combine and enjoy!

Ca c'est bon!

Jackie

*Recipe credit - The Newlyweds Blog