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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from Pioneer Woman Cooks. I lightened it up a tiny bit. Ingredients:
3 whole boneless skinless chicken breasts, diced |
3 tablespoons olive oil, divided |
3 teaspoons cajun seasoning |
1 green bell pepper, sliced |
1 red bell pepper, sliced |
1 small red onion, sliced |
3 garlic cloves, minced |
4 roma tomatoes, diced |
2 cups chicken broth |
1/2 cup white wine |
1 cup half-and-half (can use heavy cream or evaporated milk) |
cayenne pepper, to taste |
salt and pepper, to taste |
parsley, chopped (garnish) |
1 lb fettuccine pasta, cooked al dente |
Directions:
1. season chicken with half of the cajun seasoning.
2. heat 2 tbs olive oil in a large skillet and cook chicken until brown, about 2-3 minutes.
3. remove chicken from pan.
4. add remaining olive oil and veggies, seasoning with cajun seasoning.
5. cook over high heat for about 1-2 minutes, adding tomatoes for the last few seconds.
6. remove veggies from the pan.
7. still over high heat add the chicken stock and wine, scraping the bottom of the pan with a spoon. cook for 3-5 minutes.
8. reduce heat to med-low and add the cream, stirring for a few minutes until it starts to thicken. season with salt, pepper and cayenne.
9. add chicken and veggies back to the pan and cook until hot.
10. toss with cooked fettucini.
11. serve garnished with parsley.
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