Every Sunday, unless we are out of town or busy, I try to make some type of dinner.
I love to make something that we can eat at least twice.
I’m not a huge left-over person, but I will if it means not having to cook every night.
This week, however, my cold was definitely getting the best of me and I decided that I needed to make something really easy, but also comforting and warm.
I DID NOT want to venture to the grocery store, so I decided to try to cook with what we had on hand.
This recipe is so easy and the peppers really pack a punch.
Cajun Chicken Pasta
1 pound chicken breast tenderloins, cut into bite-size pieces
2 tablespoons Cajun seasoning (I used Tony’s)
2 tablespoons olive oil
1 bell pepper, diced
1 poblano pepper, diced
1 small onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 cup white wine
1/2 cup milk
1 pound fettuccine
Prepare the chicken and sprinkle with the Cajun seasoning. In a large skillet, heat the olive oil. Cook the chicken until done. Remove from the skillet and cook the vegetables until tender. Remove the vegetables and add the chicken broth and wine. Scrape the bottom of the pan to deglaze. Add the milk and bring to a simmer. Allow the mixture to thicken. Meanwhile, cook the pasta until al dente. Add the chicken and vegetables back to the cream sauce. Drain the pasta and add to the chicken mixture.