Harrell's Haven : Pasta...it's what's for dinner!

February 2, 2014

Pasta...it's what's for dinner!

Pasta has been a huge hit in our house. The kids love it, it doesn't take long to make, and every pasta dish has been delicious. Today's featured recipe puts together two of my favorite ingredients: chicken and spice! This Cajun chicken pasta took about 20 minutes to make and it is even better the next day. If you don't like spicy food, this is still a great dish (just leave out the spice). This is a dish everyone is sure to love. I have also included my weekly menu plan for February 3-7th. Happy cooking and eating :).

Cajun Chicken Pasta

Ingredients:

Spaghetti Noodles (although you can use whatever type of pasta you would like)
3-4 boneless, skinless chicken breasts, cut into 1 inch pieces or 1 package of chicken tenderloins cut into 1 inch pieces
Cajun Seasoning
2 tbsp of butter
1medium onion, diced
1 large red bell pepper, diced
3-4 tbsp of minced garlic
1/2 cup White Cooking Wine
1 container of chicken stock
1 cup water
1 1/2 cups heavy cream
2 oz cream cheese
season all, garlic powder, and black pepper
1 large Roma tomato, diced
Parmesan Cheese

Directions:
1. Prepare pasta according to package instructions.

2. Wash your chicken thoroughly. Pat dry. If you are using chicken breasts like I did, then cut your chicken into strips and then 1 inch pieces. Then season with season all, garlic powder, and black pepper.

3. In a large pan heat 2 tbsp of butter over medium-high heat. Sprinkle chicken with enough Cajun seasoning to coat lightly. Place half the chicken in the pan (making sure not to crowd the chicken), let the chicken brown on one side for 2-3 minutes then flip over and finish browning on the other side for 2-3 minutes. Remove chicken with a slotted spoon to a clean plate. Repeat with remaining chicken.

4. Turn heat up to high and add the remaining tbsp of oil. Toss in the onion, red bell pepper and garlic. Sprinkle with a little more Cajun seasoning. Remove the veggies to the plate with the chicken.

5. Back in the pan add 1/2 cup white cooking wine, chicken stock concentrate and water. Bring to a boil and scrap any browned bits off the bottom of the pan. Let the mixture cook for a bit and reduce in size by half.

6. Turn the heat down to medium and add the heavy cream and cream cheese. Stir with a whisk until mixture is smooth and creamy.

7. Add the chicken and veggies back to the pan and stir to coat, cooking until mixture thickens (about 2-3 minutes).

8. In a bowl, place some cooked pasta. Then add some sauce/veggies on top. Serve topped with the diced tomatoes, Oregano seasoning, and a little Parmesan cheese.