Side Pannel
Linguine Cajun Chicken
Linguine Cajun Chicken
- Recipe Submitted by maryjosh on 05/07/2018
Ingredients List
- 1 pound Linguine
- 3 teaspoons Cajun spice mix (divided)
- 3 whole boneless skinless chicken breasts (cut into bit size pieces – about 1 inch)
- 2 tablespoons butter or margarine (divided)
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 green bell pepper (seeded and sliced)
- 1 whole red bell pepper (seeded and sliced)
- 1 medium red onion (sliced)
- Salt and pepper
- 4 whole Roma tomatoes (seeded and diced)
- 2 cups chicken broth
- ½ cup white wine
- 1 cup heavy cream
- Cayenne pepper
- Chopped fresh parsley for garnish (optional)
Directions
Cook Linguine according to package directions for al dente.
While pasta is cooking prepare the vegetables and chicken according to ingredient list directions. (this recipe is pretty fast so it is best to have all the ingredients ready and set aside ready to be added to the recipe)
Place the chicken cubes in a medium size bowl, sprinkle 1 ½ teaspoons of Cajun seasoning over the chicken, and toss to coat with the seasoning.
In a large skillet over medium high heat using 1 tablespoon of olive oil and 1 tablespoon of butter brown the chicken in 2 batches. Cook the chicken on one side until browned and then flip the chicken and brown on the other side until juices run clear. Remove the chicken from the skillet onto a plate and set aside.
In the same skillet over medium high heat add the rest of the oil, garlic, peppers, onions, and then mix in the rest of the Cajun seasoning. Cook for about one minute while stirring the vegetables to get them browned in the bottom of the skillet. Add the chopped tomatoes, and cook for about another 30 seconds; remove the mixture to a bowl and set aside.
To create the sauce in the same skillet over high heat mix together the wine and chicken broth. Bring the mixture to a boil and cook for 5 minutes while stirring and scraping the drippings off the bottom of the skillet. Reduce the heat to medium, add the cream, and continue cooking until the mixture starts to thicken; add salt, pepper, and cayenne pepper, to taste. (at this point you can also add additional Cajun seasoning to taste if desired) Add the chicken and vegetables into the sauce including the juices from the plated chicken.
Cook until heated through and then combine the mixture with the Linguine.
Serve hot garnished with chopped parsley.
While pasta is cooking prepare the vegetables and chicken according to ingredient list directions. (this recipe is pretty fast so it is best to have all the ingredients ready and set aside ready to be added to the recipe)
Place the chicken cubes in a medium size bowl, sprinkle 1 ½ teaspoons of Cajun seasoning over the chicken, and toss to coat with the seasoning.
In a large skillet over medium high heat using 1 tablespoon of olive oil and 1 tablespoon of butter brown the chicken in 2 batches. Cook the chicken on one side until browned and then flip the chicken and brown on the other side until juices run clear. Remove the chicken from the skillet onto a plate and set aside.
In the same skillet over medium high heat add the rest of the oil, garlic, peppers, onions, and then mix in the rest of the Cajun seasoning. Cook for about one minute while stirring the vegetables to get them browned in the bottom of the skillet. Add the chopped tomatoes, and cook for about another 30 seconds; remove the mixture to a bowl and set aside.
To create the sauce in the same skillet over high heat mix together the wine and chicken broth. Bring the mixture to a boil and cook for 5 minutes while stirring and scraping the drippings off the bottom of the skillet. Reduce the heat to medium, add the cream, and continue cooking until the mixture starts to thicken; add salt, pepper, and cayenne pepper, to taste. (at this point you can also add additional Cajun seasoning to taste if desired) Add the chicken and vegetables into the sauce including the juices from the plated chicken.
Cook until heated through and then combine the mixture with the Linguine.
Serve hot garnished with chopped parsley.
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