cajun chicken recipe from heaven!

friday nights are one of my favorite nights of the week. Our good friends, Daniel and Lialah, come over almost every friday night and Lialah and I cook a new, yummy recipe for our men. We always have so much fun together in the kitchen an we've cooked some delicious recipes together! This friday night we made cajun chicken pasta, salad, italian rosemary bread, and tiramisu for desert! nom nom nommm.

So here's what you need for the pasta:

about 6 or 7 boneless, skinless chicken tenders

Cajun spice ( I used Tony Chachere's cajun seasoning)

1 package of Fettuccine pasta

2 tablespoons of olive oil

2 tablespoons of butter

1 whole green bell pepper

1 whole red bell pepper

1/2 of a large, red onion

3 cloves of garlic, minced

Diced tomatoes (I used cherry tomatoes because that's what I had, but the recipe really calls for Roma)

1 can of low sodium chicken broth

1/2 cup of white cooking wine

1 cup of heavy cream

black pepper and salt to taste

Cook pasta according to the directions on package and drain when pasta is al dente.

While pasta is cooking, begin slicing the vegetables. Cut and seed the green and red peppers into slices that are not too thick or thin.

Then slice the red onion in half from root to tip. Rip out the core, and slice the onion in half moon slices. [ yes, I wore my ridiculous safety googles when I cut this onion.]

Dice the tomatoes.

Peel the garlic cloves and then mince.

Next, cut the raw chicken breasts into cubes and then sprinkle with cajun seasoning! Sprinkle as much seasoning as you want- you can make it as spicy as you want!

Heat a big, heavy skillet over medium heat and add 1 tablespoon of olive oil and butter. While it's very hot, add HALF the chicken in a single layer. You want the chicken as brown as possible in as little time as possible, so don't stir it off the bat and allow it to get really crispy and black on one side. After about a minute, flip the chicken and allow it to cook for about another minute.

Remove the chicken to a plate and cook the remaining chicken the same way.

When finished with the chicken, add another tablespoon of olive oil and butter and throw the peppers, onions, and garlic into pan. Add more cajun seasoning. Cook the veggies on high heat- you want them to brown quickly as well.

After it has cooked for about 1 minute, add the tomatoes. Stir it around for about 30 seconds and then remove the veggies to a plate/bowl.

Next pour in the cooking wine and chicken broth and stir it around and let it cook on high for about 3 minutes. Reduce the heat and then pour in the heavy cream. Whisk it around to mix and then allow it to cook for a few minutes until it thickens. It should be a nice, golden brown!

When the sauce has thickened, pour in the veggies and chicken. Allow the sauce to simmer and bubble. Dump the pasta into the pan with the veggies and sauce and stir around so all the noodles and veggies are covered in that yummy sauce!

and enjoy, because you have just cooked a excellent pasta!

and here's a picture of our beautiful tiramisu that Lialah made for desert! yum yum! Talk about a delish meal! Needless to say, the men had a happy stomach afterwards!

(this is another pioneer woman recipe! I'm telling you, she's ridiculous. check her website out if you don't believe me!)