Cajun Chicken Pasta

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Pleasure derived from here.

My pleasure (serves 3-4):

  • (Spinach) Fettucine, 170 g
  • Chicken fillet ~200 g
  • Butter (salted), 1.5 tbsp
  • Olive oil, 2 tbsp
  • Green bell pepper, 0.5 large
  • Yellow bell pepper, 0.5 large
  • Tomato, 2
  • Onion, 2 small
  • Garlic, 3 cloves
  • White wine, 100 ml
  • Chicken broth, 1 can (~400 ml)
  • Cooking cream, 200 ml
  • Fresh parsley
  • Cajun spice powder, ~3 tsp
  • Black pepper
  • Salt

*More pasta or less sauce would be more appropriate

Cut chicken into cubes
Slice bell peppers
Slice onions
Mince garlic
Cut tomatoes into cubes
Chop fresh parsley

Cook fettucine until tender-firm, also known as al dente.

Sprinkle 1.5 tsp of Cajun spices over chicken pieces. Coat well.
Heat 1 tbsp butter and 1 tbsp olive oil in pot.
Add chicken in a single layer, do not stir, allow to brown then flip.
Remove chicken.

Heat about 0.5 tbsp of butter and 1 tbsp olive oil.
Add peppers, onion and garlic.
Sprinkle on 1.5 tsp Cajun spices.
Cook over high heat, stir gently.
Add tomatoes and cook for about 30 seconds.
Remove all vegetables.

Over high heat, pour wine and chicken broth.
Cook 3-5 min. Scrape bottom of pot to deglaze.
Reduce to medium-low heat and pour in cream, stirring constantly.
Cook over medium-low heat for a few minutes until cream thickens mixture.
Add black pepper and salt to taste. Sauce should be slightly spicy.

Add chicken and vegetables to sauce, including juices.
Stir and cook until bubbling.
Add fettucine and toss to combine.
Top with chopped parsley.


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