I have always loved Cajun pasta, it was a recipe that always found its way onto our menu every couple of weeks. We used to make the recipe, this way until I discovered this one from the Pioneer Woman. This delicious combination, my husband agrees is the best Cajun chicken we have ever eaten. Here is my version, I have edited the recipe to use forgo the wine, use less chicken and added some mushrooms.
2 chicken breasts, cut into small pieces (You can use more or less than this, depending on how much chicken you want. This is also a great meal without the chicken.)
Cajun Spice- I usually end up using somewhere around 5 teaspoons
Red Bell Pepper, seeded
Green Bell Pepper, seeded
2- 4 tomatoes, diced
5 or 6 mushrooms
1/4 an red onion
2 cloves of garlic
Noodles, cooked according to package (I like linguine with this meal)
2.5 cups of chicken broth
1 cup cream
Cook the chicken pieces with 1 teaspoon Cajun spice, olive oil AND butter (One or two tablespoons of both) until chicken starts to brown. Meanwhile, chop your onion, peppers, mushrooms and garlic. Remove the chicken, add more olive oil and butter and cook the vegetables with 2 teaspoons of Cajun spice. I usually cook the veggies for two or three minutes on high heat, the last minute or so of the cooking, adding the tomatoes. Remove everything from the pan and add 2.5 cups of chicken broth and stir until hot. Reduce to medium heat and add the cream, whisk together. Cook until the cream starts to thicken. Add a couple teaspoons of Cajun spice to the sauce and stir before adding vegetables and chicken. Stir for a couple of minutes before adding cooked, drained noodles. Serve hot and enjoy.