Tuesday, December 27, 2011

Cajun Chicken Pasta (gluten free)

We have a full house. My son has his girlfriend and a bunch of friends over for a movie night. Add my daughter and her friends and Randy and I. Yep, I am cooking for a crowd. What to make when you have that many people? Chicken and pasta. Thankfully my son and his friends love Spice! So I am making this Cajun Chicken Pasta dish for them. I already promised the girls some steak and mushrooms and that is just not going to work to feed everyone else. Looks like it is a 2 dinner night like usual. 
Because I don't refer often to my son on here other than "the picky boy". I am risking life and limb by posting a cute picture I got of him and his girlfriend just after dinner. 
The Picky Boy Jordan and his beautiful girlfriend Bryanna.

I adapted this scrumptious dish that everyone loved from the Pioneer Woman. The kids devoured it.
Here is what you need: 

3 whole Boneless, Skinless Chicken Breasts sliced
1 pound gluten free Linguine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley

Cook pasta according to package directions. I recommend  Quinoa gluten free Linguine.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a fish turner or a slotted spatula.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently . Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze the pan. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. 

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley
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