Ingredients

The following ingredients have 5 Servings
  • 1¼ pounds boneless skinless chicken breasts
  • 1½ tablespoons Cajun seasoning
  • 1 tablespoons olive oil (more or less as needed)
  • 1 small yellow onion (sliced vertically into thin strips)
  • 8 ounces mushrooms ( halved or quartered if large)
  • 1/2 yellow bell pepper (sliced (about 1/2 cup))
  • 1/2 orange bell pepper (sliced (about 1/2 cup))
  • 3 cloves garlic (minced)
  • 1/3 cup dry white wine (I use Sauvignon Blanc or chicken broth may be substituted)
  • 2 medium Roma tomatoes (seeded and diced)
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 pound fettuccine noodles
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • parsley (minced for garnish)

Instruction

  • Bring a large pot of water to boil.
  • Season the chicken pieces with 1-1/2 tablespoons of the Cajun seasoning.
  • Heat a large 12-inch skillet with a few tablespoons of olive oil over medium-high heat. Once hot, place the seasoned chicken in an even layer in the pan. Cook for 4-5 minutes before turning. Repeat for another 4-5 minutes or until the chicken is fully cooked. Remove the chicken to a clean plate.
  • Drop the pasta into the waiting boiling water and add in a tablespoon of sea salt. Follow package directions to cook the pasta al dente.
  • Add a teaspoon more of olive oil to the pan if needed and add in the onions, mushrooms and bell pepper. Cook for 5-6 minutes or until they are soft yet still a bit firm.
  • Add in the in the garlic and cook for 1 minute before pouring in the wine. Use a wooden spoon to scrape up the browned bits on the bottom of the pan and cook for 1 minute.
  • Next add in the tomatoes, heavy cream and whole milk. Stir, bringing this to a bubble until it has thickened a bit. Drain and add in the cooked pasta and also the Cajun chicken. Toss together and taste, seasoning with more salt and pepper as needed.
  • Serve with a little chopped parsley on top and enjoy!