This is the best pasta I have ever made. Seriously.
First things first, boil a pot of water and cook the spaghetti until al dente and open the wine and pour yourself a glass. I also wear an apron because I’m messy.
Heat a skillet on med-high with some canola oil and butter, add the diced chicken, and some cajun spices.
Cut up green peppers, red peppers, and red onion.
Remove the chicken and add more oil/butter to pan. Turn up the heat and toss in the veggies.
Add more cajun spices. I like my Tony Chachere’s that I got in Louisiana. I’m almost out!
Sprinkle a generous amount on the veggies.
While they cook, rinse four roma tomatoes.
Check your veggies, make sure they are browning.
Toss in the sliced mushrooms. Add the diced tomatoes. Cook for a few minutes. Remove the veggies. Add the black beans to the bowl of veggies.
Add wine, chicken broth, and juice of one lemon to the same pan. Bring to simmer. Cook a few minutes and then add the heavy cream. I rarely use heavy cream. I reduced the original amount and it was fine. The sauce needs a little bit to make it thick and creamy.
Add a tiny bit of red pepper. You want the sauce spicy!
Add the chicken, veggies, black beans, and spaghetti to the pan and cook for a few minutes.
Get yourself a big plate of this amazingness.
Cajun Chicken Pasta
Slightly adapted from Ree Drummond, aka The Pioneer Woman
- 3 whole boneless, skinless chicken breasts, cubed
- 3 teaspoons Cajun seasoning
- 1/2 box whole-wheat spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 whole green bell pepper, seeded and sliced
- 1 whole red bell pepper, seeded and sliced
- ½ large red onion, sliced
- 3 cloves garlic, minced
- 4 Roma tomatoes, diced
- Handful of sliced mushrooms
- 1 15 oz can of black beans, drained and rinsed
- 2 cups organic vegetable broth
- ½ cups white wine
- juice of one lemon
- 1/2 cup heavy cream
- Fresh or dried parsley, to taste
- Cayenne pepper to taste
- Salt and pepper, to taste
1. Cook pasta according to package directions. Don’t overcook because the noodles will cook more later.
2. Sprinkle 1 1/2 teaspoons Cajun seasoning over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Cook for around 5-8 minutes until chicken is browned. Remove from pan and place on a plate for later.
3. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun seasoning, 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, mushroom, and black beans and cook for an additional 1-2 minutes. Remove all vegetables from the pan.
4. With the pan over high heat, pour in the wine, chicken broth, and lemon juice. 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, salt, and parsley to taste. Sauce should be spicy!
5. Finally, add chicken, vegetables, and noodles to sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Eat and enjoy!