I found this recipe on The Pioneer Woman website (www.thepioneerwoman.com) and let me tell you, it is amazing and full of flavor! It has a spicy punch and definitely becoming a great comfort food for Josh and I. It contains fresh tomatoes but I left those out because Josh isn’t a fan of fresh tomatoes being cooked, so I changed a few ingredients. You can add fresh roma tomatoes to this dish if you desire. I hope you enjoy it and please let me know what ya think! ENJOY!
Makes: 6 servings
Here’s what you’ll need:
2 pounds boneless, skinless chicken thighs (or breasts-your preference)
3 tsp cajun spice mix or more to taste
1 pound fettucine or spaghetti pasta
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 large red onion, sliced
3 cloves garlic, minced
4 roma tomatoes, diced (optional)
2 cups low sodium chicken broth (I use boullion cubes)
1/2 cup white wine
1 cup heavy cream
Freshly ground black pepper, to taste
Salt to taste
Chopped fresh parsley, garnish
Sprinkle 1 1/2 tsp Cajun spice over chicken and toss to coat…
Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy skillet over high heat. Add 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. 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 high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. (This is where you add the tomatoes and cook for an additional 30-45 seconds)…
Add chicken for a few minutes (3-4 minutes) to obtain a little flavor from the onions and peppers…
Remove all vegetables from the skillet. With the skillet over high heat, pour in the wine and chicken broth. Cook on high heat for 3-5 minutes to deglaze the skillet by scraping the bottom with a spatula….
Reduce heat to medium-low and pour in heavy cream, stirring/whisking constantly…..
Cook sauce for a few minutes, until the heavy 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 chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate….
Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained pasta and toss to combine….
Top with fresh parsley and ENJOY!