One of our friends owns Slap Ya Mama seasoning, so I am partial to that brand of Cajun seasoning for this dish. Sometimes I’ll add in some mushrooms with the other sauteed veggies in this dish.
To make this #dinnerdoneby9am I fully prepare the chicken, veggies and sauce in the morning, but don’t cook or add the pasta. Then I refrigerate all day long and reheat while the pasta boils, just prior to tossing it all together.
-2 chicken breasts, cut into bite sized pieces
-2 tsp Cajun seasoning
-1 box fettucine noodles, cooked to package directions
-2 Tbsp olive oil
-1 red pepper, sliced
-1 onion, sliced
-3 cloves garlic, minced
-1 (15 oz) can fire roasted diced tomatoes, drained
-1 c chicken broth
-1/2 cup heavy cream
-1/2 c shredded paramesan cheese
-chopped parsley for garnish
Sprinkle 1 teaspoon Cajun spice over chicken. Stir to coat. Heat oil in a pan over medium heat. Add the chicken to the pan and cook, stirring intermittently, until chicken is cooked through (about 10 minutes). Remove chicken from pan and place on a plate.
Add pepper and onion slices to the pan. Sprinkle on remaining Cajun spice. Cook for 5 minutes, stirring intermittently. Add garlic and saute 1 additional minute. Add tomatoes and cook for 1 additional minute. Pour the broth into the pan. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Stir in the cream and parmesan. Cook sauce over medium-low heat for a few minutes. Add chicken back to the pan. Stir and cook for 1 more minute. Stir in pasta, top with parsley, then serve.
