Recipe: Pasta for Grown-Ups

Tuesday, September 18, 2012


Fact: Atkins would never fly in our house. 

We. Love. Carbs.

We eat pizza at least once a week and pasta is a staple.  

We are perfectly fine with just cracking open a bottle of Ragu and boiling up some spaghetti, but now at then we want to feel a little college. This is a perfect recipe for those times.  It's got a good mix of spices and vegetables (very un-collegiate) but is still quick and easy because, well, it's still pasta.  Happy grown-up eating!

Cajun Chicken Pasta
Adapted from The Pioneer Woman

  • 3 whole Boneless, Skinless Chicken Breasts, Cut Into cubes
  • 3 teaspoons Cajun Spice (I used Cajun's Choice Creole Seasoning)
  • 1 pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • 1/2 Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma Tomatoes, Diced
  • 2 cups Chicken Broth
  • 1/2 cup White Wine
  • 1 cup Heavy Cream
  • 1/4 teaspoon Cayenne Pepper
  • Freshly Ground Black Pepper, To Taste
  • Salt To Taste
  • Chopped Fresh Parsley, To Taste


  1. Learn from my mistakes: Chop your veggies ahead of time! I know it's boring.  Go ahead and drink some Maker's Mark if you need to.
  2. Cook pasta al dente according to directions on box.
  3. Sprinkle 1 1/2 teaspoons Cajun Seasoning over cubed chicken.  Toss well to coat evenly.
  4. Heat 1 Tablespoon oil and 1 Tablespoon butter over high heat in a cast iron skillet or deep stainless steel pan.  Brown chicken cubes on one side, then flip to brown until chicken is cooked all the way through.  It's okay if the chicken is slightly blackened. Remove with a slotted spoon
  5. Add the remaining olive oil & butter.  When hot, add bell peppers, garlic, and onions.  Sprinkle with remaining Cajun spice.  Cook over high heat until peppers are soft & slightly blackened.  Add tomatoes and cook for 30 more seconds.  Remove vegetables and set aside.  
  6. With the pan still on high heat, add the white wine and chicken broth.  Cook for 3-5 minutes, scraping the bottom of the pan to deglaze.  Reduce heat to medium-low and stir in cream.  Cook until cream thickens the sauce (about 5 min.)  Ad cayenne pepper, salt, and black pepper to taste. 
  7. Finally, add chicken and veggies to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
  8. Top with fresh chopped parsley and enjoy!
P.S. This week has been crazy hectic but we have a very exciting update that I'm hoping to post about soon! Stay tuned :)

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