Cajun Chicken Pasta

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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!

How to make this goodness

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)
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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
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2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
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Cook pasta according to package directions.
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Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
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Toss around to coat.
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Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
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Add half the chicken in a single layer;
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do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute.
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Remove with a slotted spoon and place on a clean plate.
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Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.
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Sprinkle on remaining Cajun spice,
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and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes
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and cook for an additional 30 seconds. Remove all vegetables from the pan.
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With the pan over high heat, pour in the wine
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and chicken broth.
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Cook on high for 3 to 5 minutes,
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scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream,
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stirring/whisking constantly.
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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)

Taste and add freshly ground black pepper,
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cayenne pepper,
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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).

Finally, add chicken and vegetables to sauce,
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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.

Top with chopped fresh parsley and chow down!
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