Friday, July 22, 2011

Creamy Cajun Chicken Pasta

This is a delicious pasta that is bursting with flavor!  It has chicken sausage, is full of veggies, and has a great kick to it.  Don't be afraid of a little spice because it is the best part of this recipe!  Tyler and I just love trying different kinds of pasta at home, and he said this one could have been served in a restaurant!  I put chicken sausage in this pasta, but boneless chicken breasts or sausage could be used too.  This was the first time I tried chicken sausage, and it is much more flavorful than plain chicken.  I would recommend giving it a try! 

Here is your ingredient line-up: chicken sausage, bell peppers, chicken broth, salt, olive oil, red onion, Cajun spice, vodka, heavy cream, half and half, fettuccine, Roma tomatoes, garlic, pepper, cayenne pepper, and butter

Slice up four chicken sausages and sprinkle on some Cajun spice.

Heat some olive oil and butter in a heavy skillet over high heat.

Add the chicken; do not stir.  Allow it to brown on one side for about a minute and then flip and cook for another minute.

Remove the chicken and leave the pan on high heat.  Add the rest of the olive oil and butter.  Then add the peppers, onions, and garlic.  Sprinkle on remaining Cajun spice and add some salt if needed.  Cook for one minute, stirring gently and slightly charring the vegetables.

Add the tomatoes and cook for 30 seconds.  Remove the vegetables from the pan.

With the pan still on high heat, pour in the wine and chicken broth.  Cook on high for three to five minutes, scraping the bottom to deglaze it.  Reduce the heat to medium-low heat and pour in cream and half and half, stirring constantly.  Cook sauce for a few minutes, until cream thickens the mixture.  Add pepper, cayenne pepper to taste.

Cook the pasta.  Add the chicken, vegetables, and pasta to the sauce.  Toss to coat and serve.

Cajun Chicken Pasta
Servings: 6
4 Italian Chicken Sausages, Sliced
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
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup Vodka
1/2 cup Heavy Cream
1/2 cup Half an Half
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt 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 sausages. 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 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 vodka 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 and half and half, 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.
Source: Inspired by Pioneer Woman Cooks

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