Cajun Chicken Pasta

This is another Pioneer Woman recipe my family loves.  I did take her recipe and modify it a bit to my family’s liking and in an effort to make it healthier.  I have made this numerous times, with the meat and vegetarian versions, and each time, regardless of the method, it is loved by all.  This is one of those dishes that can easily be transformed to please a vegetarian crowd, just omit the chicken and replace the chicken stock with veggie stock.  I do have to warn you though, depending on the Cajun spice you buy, it will generally have lots of salt in it.  Therefore, you will not see salt in this recipe and for those of you that know me, I need my salt, IN EVERYTHING.  But take it from me, don’t add salt to any part of this recipe, you will be sorry! Here is my modified version….

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes (Leave out to make it vegetarian)
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine or Penne (I used Penne this time)
• 2 Tablespoons Olive Oil
• ½ Green Bell Pepper, Seeded And Sliced
• ½ Red Bell Pepper, Seeded And Sliced
• 1 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 2 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Stock (use Veggie Stock if making Vegetarian version)
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• 1 Tbsp. Garlic Powder
• Chopped Fresh Parsley, To Taste

Directions

Cook pasta according to package directions. Drain when pasta is still al dente. DO NOT salt the pasta. The Cajun seasoning has so much salt, if you add more to any other part of this dish, it will become overly salty.

Sprinkle 1 1/2 teaspoons Cajun spice, pepper, and garlic powder over chicken pieces. Toss around to coat. Heat 1 tablespoon of oil in a heavy skillet over high heat. Add the chicken in a single layer and allow it to brown and cook through, ensuring not to overcook.  Once chicken is cooked through, remove the chicken from the pan onto a plate and set aside.

Add remaining olive oil. When heated, add peppers, onions, and garlic. Cook over very high heat for 1 minute, stirring gently.  Try to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional minute or so. Remove all vegetables from the pan.
With the pan over high heat, add the chicken (veggie if making vegetarian) stock. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Taste and add freshly ground black pepper, remaining Cajun spice, and/or cayenne pepper. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the sauce is at your desired thickness.  At first the sauce will be really lose but cook on high heat until it reduces down to the consistency you like (anywhere from 5-10 minutes). Add drained fettuccine and toss to combine.

Top with chopped fresh parsley (and more cayenne if you like) and served.  Make this dish and enjoy it but most importantly, take the Thyme to Savor…