CAJUN CHICKEN PASTA with MUSHROOMS
Yields: 5-6 servings
3 boneless, skinless chicken breast halves, trimmed of fat and cubed
2 Tb vegetable oil, divided
3 Tb butter, divided
Salt and pepper, to taste
4 Tb Cajun seasoning, divided
1 green bell pepper, julienne
½ red bell pepper, julienne
¾ medium red onion, sliced
3 garlic cloves, minced
2 roma tomatoes, chopped
½ cup white button mushrooms, chopped
1 lb linguini pasta
½ cup white wine
½ cup chicken stock
1 cup heavy cream
Melt 1 Tb butter over medium heat in a large sauce pan. Add 1 Tb vegetable oil, stir until butter is melted.
Season chicken breast cubes with 2 Tb of the Cajun seasoning and add to the pan. Saute until browned and cooked through. Remove chicken and set aside.
Add another Tb of butter (and oil, if needed), once melted, add the bell peppers and onion, sauté until onion is translucent. Add the garlic, tomatoes and mushrooms and sauté until tender. Sprinkle with 1 Tb of the Cajun seasoning, Add salt if needed. Remove from pan and set aside.
To the same pan, add the white wine, stirring to get any browned bits from bottom of the pan. Bring to a simmer, then add the chicken stock and the last Tb of butter, and stir until melted. Turn the heat to medium-low and simmer until liquid is reduced by half.
Add the cream, stirring to incoporate. Add the last Tb of Cajun seasoning to the cream mixture and season with salt and pepper to taste. Bring to a simmer for 2 mins. Meanwhile, cook the linguini according to package directions for al dente pasta.
Add the cooked vegetables and chicken to the simmering cream sauce. Stir to coat. Drain the pasta and toss with the vegetables. Adjust seasonings with salt and pepper (or more Cajun seasoning) to taste.
Serve immediately with parmesan cheese and fresh cracked black pepper.
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