Tasty Tuesdays- Leftover Thanksgiving Turkey Edition

So I know some of you are sitting there with a huge amount of turkey leftover in your fridge. You have made the typical leftover turkey pot pie, oodles of deli sandwiches and there is still a mound you don’t know what to do with. Here is a recipe for that leftover turkey that will satisfy and make you forget you are technically eating leftovers. It’s called cajun chicken, a recipe Seth grew up with.

1lb turkey cut in smallish pieces (when I say 1 lb, I mean put however much you want to in. If you want tons of turkey, go for it. You can also use chicken tenders, which is what this recipe originally called for before we started changing it.)

1/2 red bell pepper
1/2 green bell pepper
5 or 6 sliced mushrooms
1 tsp. Cajun Spice (this you need to be careful on. The Cajun spices we have sampled in Utah seem a little bland while out here they have a fabulous kick to them.)
Angel Hair Pasta (we make 8-10 oz for two people, but this is really up to you.)

Cut the peppers into smallish segments. Saute in olive oil until soft. Saute turkey in olive oil, if you are using chicken you need to make sure to brown in at this point, if you are using turkey it is already cooked so you are basically just heating it back up. Add the Cajun spice to the turkey or chicken while cooking and then add the peppers to the skillet with the chicken/turkey.

The Sauce:
2 1/2 cups chicken broth (we never seem to have chicken broth just laying around so we mixed 2 1/2 cups of water with 2 chicken bouillion cubes.
1 cup sour cream
2 Tbls butter
a dash of black pepper
a dash of cayenne peper (a little cayenne goes a long way so be careful not to ruin your dinner.)

Stir these ingredients together with a wire wisk until sour cream blends in. Pour the sauce over the chicken/turkey and peppers and simmer for 5 minutes.

Here’s where it gets tricky. While the chicken/turkey is simmering, mix 3 Tablespoons of cornstarch and a small amount of cold water in a separate bowl. Stire until the mixture is smooth. Add to the skillet and stir for a few minutes to make sure the cornstarch has evenly mixed with the sauce. The amount of cornstarch you need to use can vary from each time you make the meal. The whole point of adding the cornstarch is as a thickener. You can use any other type of thickener, but this is a mild way to get to that perfect consistency.

Once the sauce is mixed, serve on a bed of angel hair pasta. If it’s not spicy enough for you, add a little more Cajun spice on top.

It’s really not that hard of a meal to make and it tastes fantastic.