Despite his extremely Irish heritage, my husband must have been Creole in a past life. He has a deep love for anything Cajun. Especially food. Let's face it, Irish food isn't all that great. So in honor of Fat Tuesday, I decided to tweak this recipe I found on Pinterest and put a little something-something special together for him. I'm not even a fan of Cajun food and even I loved this pasta!
I have a feeling my husband will be requesting this one again.
Creamy Cajun Pasta
(Feeds 4 generously)
- 2 boneless skinless chicken breasts (I used 4 tenderloins)
- 2 Cajun style andouille sausage links
- 3 tsps Cajun/Crole seasoning
- 1 lb fettuccine
- 2 tbsp olive oil
- 2 tbsp butter
- 1 green bell pepper
- 1 red bell pepper
- 1/2 red onion
- 3-4 cloves garlic
- 4 Roma tomatoes
- 2 cups low sodium chicken broth
- 1/2 cup white wine
- Salt, black pepper, parsley - to taste
I started by bringing the pasta water to a boil and then prepping all the meats and vegetables for the skillet.
Cut the peppers into strips. Same with 1/2 of the red onion.
Dice the tomatoes. Peel and mince the cloves of garlic.
Cut the sausage links into slices and the chicken into cubes.
Sprinkle the chicken with a generous amount of Creole/Cajun seasoning.
Now it's time to really start cooking!
Drop your fettuccine to boil and cook according to the package directions.
In a heavy skillet over high heat, add a little olive oil and butter.
Add chicken to the skillet in a single layer.
Cook for a minute or so and then turn.
When the chicken is completely browned, remove from the skillet.
Add the sausage and brown on both sides. Remove and add to chicken.
Leave the skillet on high heat and add a little more oil and butter.
Then drop in the peppers, onions, and garlic.
Sprinkle with some Cajun spice and cook for a minute
and then add in the tomatoes.
If your Cajun spice doesn't contain salt, you can add some salt to taste.
Stir for 30 seconds or so. Then remove from the skillet and add to the meat.
Return the pan back to high heat and pour in the wine.
Then add the chicken broth.
Stir the liquid, scraping the bits off the bottom of the skillet.
Cook on high for a couple of minutes or until the
liquid is reduced by about half.
Reduce the heat and pour in the heavy cream.
Whisk to combine the sauce.
Cook over medium heat for a couple of minutes...
enough to let the sauce thicken up. Once it has thickened a bit,
add the meat and vegetables back to the skillet and continue cooking.
Sprinkle with fresh ground black pepper.
The pasta should be done by this point.
Add it to the skillet too and toss until well combined.
Once you've plated this beautiful creation,
drop a little chopped parsley on top to garnish.
Now check this out! Looks delicious, right?
Now all that's left to do is enjoy! So, yeah...enjoy!