I have made this recipe before several times and have posted it twice now. But I am posting it yet again because I feel I took better pictures this time around! It’s ALL about the pictures!!!
I LOVE making this recipe! It’s one of my favorites! One of my go-to recipes! Make it! You’ll be glad you did!
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
(I was SO excited to make this dish, as I got some new Cajun Seasoning at the spice store)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I used two red bell peppers, because that’s what I had)
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
Drain when pasta is still al dente; do not overcook!
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. (mine never seems to thicken, so I add a couple of Tablespoons of cornstarch to thicken it)
and/or salt to taste. Sauce should be spicy! (I like Sauce, No correction…I LOVE SAUCE! So I added a little extra cream and broth for extra 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.