Want to add a little spice into your life? Your in luck with this recipe, it’s spicy, it’s creamy, it’s noodle-y, it’s delight to your senses! Heck, even the men folk in your life will love it. You could easily add some of your cajun favorites like shrimp, crawfish or sausage, whatever floats your boat. Have fun with it.
Ingredients: 1 package Boneless, Skinless Chicken thighs, 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, 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
Take your boneless skinless chicken thighs (or breasts) and cut them into small pieces, removing any excess fat.
Then in a large skillet, add 2 T butter and 2 T olive oil, set to medium high.
Once all the meat is cut sprinkle on the cajun spices, I am using Tony Chachere’s, but use whatever is your favorite.
Lay it on pretty good, remember spicy makes this dish pop!
Then place all the chicken in a single layer in the hot skillet, let cook for about 1-2 minutes, until golden brown.
Then flip and cook on the other side.
See the brown crispy pieces, this is exactly what you want.
Then remove all the chicken from the skillet and set aside.
Now it’s time to dice all the veggies, starting with a quick dice of the onion.
And the okra, oh the lovely okra! If you are hesitant to try okra I promise fresh and cooked this way it doesn’t taste slimy at all, just delicious.
Go ahead and slice it up removing the top and bottom.
Slice in strip the bell peppers.
and dice up the tomatoes.
Meanwhile back to the hot skillet, add all the veggies.
Sprinkle again with the cajun seasonings.
and cook for about 5 minutes, on high heat.
Then remove the veggies and set aside.
Notice all the lovely drippings in the bottom of the skillet. This is where the flavors are.
now pour in the white wine gently whisking and scrapping up all the drippings.
and the chicken broth. Let bubble away for a few minutes letting the pan deglaze.
Then add in the heavy cream.
sprinkle on a little cayenne for some extra kick, but be sure to taste first.
Let this bubble and thicken a bit.
Then add back in all the veggies and chicken.
Let this bubble away for a few. Be sure to check seasoning, and be aware that most cajun seasoning contain salt and extra salt may not be necessary, always taste before adding more salt.
Then add the noodles and toss well.
Print This RecipeCajun Chicken Pasta
1 package Boneless, Skinless Chicken thighs, 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
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
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!
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