This is what we will need to make this amazing pasta dish...
3 boneless skinless chicken breast
3-4 tsp. Cajun Spice
2 tbs. olive oil
2tbs. butter/margarine
1 red pepper
1 yellow pepper
1 medium size red onion
4-5 garlic cloves
4 roma tomatoes
1/2 cup white wine
2 cups chicken broth
1 cup heavy whipping cream
Cayenne pepper
black pepper
chopped parsley (fresh)
pkg. of Fettuccine
Ready to get started? Here we go...remember, we're in this together :)
How about we start with prepping our veggies...
Let's start with our red pepper. Just slice the top right off. Don't feel guilty...it's for a good reason.
Remove all the the insides and the white stuff connected to the pepper (I don't know the technical terminology...sorry).
Now, let us slice it in half; like in the picture.
Set the first half of the pepper on your cutting board like I did and slice not to thin and not to thick. Then do the same with the other half.
Now let's lop off the head of our yellow pepper. Poor yellow pepper, but yellow is my favorite of all the bell peppers, so sweet and yummy.
We will do the same as we did with our red pepper; removing the insides and slicing it in half, then slice it as such.
Next, the red onion.
Let's cut off one end of the onion. Then remove all of the skin.
Turn the onion like so, and slice it in half.
Oops, mine isn't exactly half but hopefully you did better than me. :) Slice each half not too thick or not too thin.
With the garlic, first cut off each end of the cloves and peel off all of the skin.
Slice each clove.
Then dice all of them together.
I had to clean off my cutting board to make room for the tomatoes. Slice each tomato in half and lay them on the cutting board skin side up.
Slice each half of the tomatoes in one direction.
Then slice each in the other direction to make cubes out of them.
Dice your chicken like I did. The size is up to you. I would say I like mine medium size pieces...again not too small not too big.
Add your Cajun spice to the chicken and mix.
For this recipe it is best to use a cast iron pan but urgh I used a nonstick pan. The cast iron pan gets a better brown on the chicken but, oh well. Heat your pan on high and add 1 tbs. of butter and 1 tbs. of olive oil.
Let your pan get good and hot before adding the chicken. This way our chicken will get a some what crispy brown coating (Cajun style :)).
Add about 1/2 of your chicken in a single layer . Don't stir it right away; let it get really hot and a little blackened on one side before turning. Cook it about a minute.
Then flip. Make sure all of the pieces are turned and cook for about 30 more seconds. If I would have used a cast iron pan mine would have been browner :(.
Remove cooked chicken and set aside. The repeat the same process with the other half of your chicken.
In the same pan (do not clean) add 1 tbs. of butter and 1 tbs. of olive oil. Again let it get good and hot.
Now that our pan is good and hot, let's add our red pepper, yellow pepper, red onion, and garlic.
Add some Cajun spice to the veggies.
Cook on one side for no more than a minute, flip, and cook on the other side for 30 seconds. It is important not to cook them too long because we will add them later and we don't want them mushy or over cooked. You just want to brown them and soften them just a bit. Then add your tomatoes, stir them in and cook for another 30 seconds. (believe it or not I forgot to take a picture for you :( ) Then quickly remove veggies onto a plate and set aside.
To the same pan, add 1/2 cup of white wine.
Add 2 cups of chicken broth.
Stir the liquid around with a whisk or spoon, scraping the bottom of the pan to get all the bits off the bottom. Cook until it reduces by 1/2. While this is reducing you can cook your fettuccine noodles. Boil them in a pot of water with salt.
It should get slightly thicker, and will be a nice and brown in color.
Reduce heat to medium and add 1 cup of heavy whipping cream.
Whisk it around to combine, then cook the cream sauce over medium heat and reduce by 1/2 and until it thickens. Add a little cayenne pepper and whisk again.
After the sauce has reduced we can return the chicken and veggies to the pan. Make sure you get all the yummy brown juices. Don't waste a drop...it is chock full of yummy flavor!!!
Add the cooked Fettuccine to the pan. Add some black pepper to your liking. Turn the burner off and let it sit for a few minutes. This will allow the sauce to adhere to the noodles.
Add your chopped parsley. Stir and serve.
We did it!!! :) Enjoy
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