Cajun Chicken Fettuccine

I first got this recipe years ago, probably from the food network(I wasn’t obsessed,I swear). It started as a prawn(shrimp) pasta dish, but today I happen to have chicken breasts, and it’s still delicious this way too. I really like this because Cajun seasoning is awesome! It gives really good flavour and doesn’t overpower what you’re eating.

 

So, first chop all your veggies. I like slicing the capsicums in thin strips, and thinly slicing the onion too. Then, cut the chicken into bite size pieces(again I go for strips instead of chunks). My favourite way of cutting chicken is with kitchen scissors; its easier and you don’t have to disinfect your knife and cutting board afterword.

 

 

 

 

 

 

 

 

So, first get your pan nice and hot and throw in the chicken with some olive or grapeseed oil. You just want it to be browned and mostly cooked. Remove from pan and add the onion, and capsicum, sauté for about 3-4 minutes.

Remove. Now, turn the heat down to maybe medium/medium low, add the chicken stock(and make sure you scrape the bottom of the pan for all the good bits!), Cajun seasoning, Worcestershire sauce(trust me on this one!), and garlic, let cook for a minute, then add the cream cheese. Cook for 2 more minutes, then add tomatoes(crush them as you add them).  Whisk together and let the sauce slowly thicken.

While the sauce is getting yummified, you should be cooking your pasta. Cook to al dente so it can soak up all the sauce(YUM). Once you are happy with your sauce and it is thick enough (after about 5-7 minutes) add the chicken and veggies back in and cook for another minute or so.

Then, if you have a big enough pan, you can add the pasta to the sauce directly, but I put my pasta into a bowl then dumped the whole pan of sauce/chicken/veggies over it.

Mix together, and serve. For this I used ½ package of pasta, which is about 4 servings.

Here’s the Recipe: