Cajun Chicken Noodles
Votes: 6
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The Cajun seasoning in which the chicken and bell peppers are sautéed gives this dish its unique flavor, pairing beautifully with the creamy sauce. All the ingredients—pasta, vegetables, and chicken—are cooked separately and then combined in a creamy sauce made with the pan juices. Sprinkle with fresh parsley and serve. This dish takes less than half an hour to prepare, yet it's delicious, spicy, and juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fettuccine pasta
- About 3 tsp. Cajun seasoning
- 3 whole skinless, boneless chicken breasts, diced
- 2 tablespoons butter
- 2 tbsp. l. olive oil
- 3 cloves garlic, crushed
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- Half a large red onion, thinly sliced
- 4 whole plum tomatoes, thinly sliced
- 2 cups lightly salted chicken broth
- 0.5 cups white wine
- 1 cup heavy cream
- Cayenne pepper, to sprinkle
- Chopped fresh parsley
We recommend
Recipes with similar ingredients: fettuccine pasta, chicken breasts, sweet pepper, plum tomatoes, white wine, cream, Cajun seasoning, ground cayenne pepper
Cooking the dish according to the recipe:
- Cook the pasta according to package directions. Drain when al dente; do not overcook!
- Sprinkle the chicken with 1.5 teaspoons Cajun seasoning (or more). Stir to coat completely. In a heavy-bottomed skillet over high heat, heat 1 tablespoon butter and 1 tablespoon olive oil. Add half the chicken, spreading it in a single layer; do not stir. Let the chicken brown on one side, about 1 minute. Flip it over and cook for another minute. Transfer it to a clean plate with a slotted spoon. Repeat with the remaining chicken.
- Add the fried chicken, keeping the pan on high heat. Add the remaining butter and olive oil. Add the garlic, pepper, and onion. Sprinkle with the remaining Cajun seasoning and season with salt if needed. Cook over high heat for 1 minute, stirring gently to ensure the vegetables are as thoroughly browned as possible. Add the tomatoes and cook for another 30 seconds. Remove all vegetables from the pan.
- Pour the chicken broth and wine into the skillet over high heat. Cook for 3-5 minutes, scraping the bottom with a spatula. Reduce the heat to medium and pour in the cream, whisking constantly. Simmer the sauce over moderately low heat for a few minutes, until the cream begins to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, along with any juices that have been released. Stir and cook until heated through, 1-2 minutes. Add the fettuccine and stir.
Sprinkle with fresh parsley and dig in!
Categories:
recipe / Comfort food / Main courses / Pasta / Bird / American cuisine / Cajun cuisine / Ree Drummond
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