Happy (belated) Birthday Harold!!

May 4, 2011

I originally wanted to post this on Harold’s birthday yesterday, but planned on sharing a new recipe at the same time. I just couldn’t share until I had actually made and served this dish, and can tell you in advance it got a two thumbs up.

First off, I’m wishing my dear husband a very happy 27th birthday! He’s such a great man who blesses my life every single day. He is so loving, kind, compassionate, understanding, funny, and exceptionally helpful. I hope that he had a great day, and I’m looking forward to celebrating many more in the future.

My man, is a pasta man. He isn’t a picky eater at all, and 99% happily eats whatever I make from mac n’ cheese from a box, to gourmet pastas. When we first started dating, more often than not he ordered pasta while dining out. Since we’ve been married, he more often chooses a hamburger. I’d like to think he feels that restaurant pasta just can’t measure up to his wife’s amazing cooking!! (Haha, pat on my back!) This dish is a chart topper.

This recipe comes from The Pioneer Woman’s blog. I follow 10+ food blogs online and absolutely love perusing their websites and tagging recipes that I hope to try in the future. I had heard GREAT things about this blog, but had yet tried to make any of her recipes. More often than not I was missing one, two, or many of the ingredients. However, when planning Harold’s birthday meal, this was my first stop! I knew I could find something that would knock Harold’s socks off.

Cajun Chicken Pasta

  • 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
  • 3 teaspoons Cajun Spice Mix, More To Taste
  • 1 pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • ½ whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma 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
  • Chopped Fresh Parsley, To Taste

Preparation Instructions

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!
Recipe from: http://thepioneerwoman.com/cooking/2010/04/cajun-chicken-pasta/

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