32 of 52: cajun chicken pasta

you know what i just realized?

i have five new recipes to share. five. wow. ok, i didn’t realize i was doing that good with my challenge! woohoo! two main dishes, and three desserts. plus, we’re trying a new pizza dough recipe tonight-taking the gluten-free pizza plunge!

today though, i’m going to share our dinner from last night. it was the one i promised from yesterday.

thank you pioneer woman!

you know, just a couple days ago we were watching television and saw a commercial for her show on food network. we were marveling at that…a humble blog like hers and now she has a slot on tv. crazy.


cajun chicken pasta…yum. this week seems like we’re making multiple cajun-y things. matt is also going to make grits with andouille sausage and blackened fish this week. i guess we go in spurts of different types of cuisines. expect that post sometime as well!

ok, to the recipe. you can check out pioneer woman’s website. she has some wonderful photos, although there are a ton, so if you just care for the general recipe (because i didn’t measure much) and my rather simple photos, stay here.

prepare pasta as the package directs. we used a (gluten free) corn-based fettucini for ours. drain.

place about 1 T. of oil and butter in heavy pot. we used our cast iron (so did pioneer woman).

cut chicken into bite sized pieces and sprinkle with cajun seasoning. once the oil/butter is hot, put into the pot. as instructed in the directions, we didn’t touch the chicken for awhile, and let it get to a nice brown on one side. then we flipped it and cooked it through. remove chicken.

put an additional T. each of butter and oil in the same pan that the chicken was cooked in. place red and green peppers, onion, tomato and garlic  that you your husband cut up into the pan until softened, about 3 minutes. remove.

pour  2 C. chicken broth into the pot used for cooking chicken and veggies (pioneer woman also calls for white wine, which would have been really yummy with this meal, but we didn’t have any, so i used extra broth). deglaze the pot, making sure you get the yummies on the bottom and sides from some extra flavorings. add 1 C. of cream. at this point, season as you like. i put in about another T. of cajun seasoning, salt and pepper. once your sauce has thickened a little, add the veggies, chicken and pasta. the sauce took its sweet time to thicken, so i ended up adding a little cornstarch to this so it would hurry along.

toss to coat. serve immediately with garnish of fresh parsley.

overall, this was a really great recipe. we both really enjoyed the flavors and textures, although we both felt it could have done with a little more sauce. we determined to amp up the amount of broth/cream (and maybe wine if we have it) for next time, as well as maybe adding crushed red pepper flakes for a little more spice.

be sure to check out the original post for more detailed list of ingredients and instructions.



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