The other day the boys and I caught an episode of the Pioneer Woman’s cooking show on the Food Network. When they saw her Cajun Chicken Pasta, they about started drooling. So, being the B-list mom that I am, I decided I would make them some. The only problem? I forgot some of the ingredients of course. So, I had to improvise with what I had in the kitchen, and what resulted was a delicious Creole Chicken Pasta adapted from the Pioneer Woman’s recipe. Ours omits the wine and goes with a little less heat. My boys are a bit on the wimpy side when it comes to spice. This was a quick favorite, and the boys gobbled it up in a hurry, so it will be making a repeat showing in our home from now on.
4-5 Chicken breasts cut into chunks (my boys like more meat!)
3 teaspoons Creole seasoning
2 tablespoons butter
2 tablespoons olive oil
3 cups chicken broth
1 cup cream
1 red onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
A pinch or two of cornstarch
Garlic powder to taste
Salt and pepper to taste
1 pound fettuccine pasta
Please excuse the lack of process photos, I wasn’t sure I was going to post this on my site until it was finished and we found out it actually tasted good.
Step 1: Cut the chicken breasts into chunks and toss with 1 teaspoon creole seasoning. This seasoning can be purchased in almost any grocery store.
Step 2: Heat a cast iron skillet on high and add half the butter and oil to it. Add the chicken to it, don’t stir it, but instead press it into a single layer on the bottom of the skillet. Cook for several minutes before flipping and cooking for an additional 2 minutes or until chicken is cooked through. Remove the chicken from the skillet and put on a plate.
Step 3: While still hot, add the rest of the butter and oil to the skillet. Add in the vegetables and press into a single layer. Sprinkle on another teaspoon of Creole seasoning, and cook for a 3-4 minutes, stirring every once in a while just to keep the vegetables from burning. If they get a little blackened, that is good, but you don’t want them mushy or burnt to a crisp.
Step 4: Remove the vegetables and place them on the plate with the chicken off to the side.
Step 5: Put the pasta on to cook at this point. You can cook it while you finish the sauce. When done, drain and set off to the side.
Step 6: Pour 3 cups of chicken stock into the skillet heated on high. Stir well to get the drippings deglazed from the bottom of the pan. After a minute, reduce the heat to medium and cook for another 3 minutes.
Step 7: Add a cup of heavy cream to the skillet with the chicken and cook for 3-4 minutes stirring frequently. You can taste at this point and add in another teaspoon of creole seasoning, some garlic powder, salt and pepper to taste.
Step 8: If your sauce has not thickened enough, add a pinch or two of cornstarch and cook another couple minutes.
Step 9: Add the chicken and veggies to the sauce and serve over fettuccine.