Louisiana Cajun Chicken Pasta

Louisiana Cajun Chicken Pasta
I love cooking with pasta, it’s cheap, it’s easy, it’s incredibly versatile and it’s good all year round, so big thanks to those Chinese/Italians for inventing it!  However, so many restaurants get it so wrong. I am on a mission of late to discover the most delicious pasta dish – if you have any ideas, please send them my way! This pasta was inspired by a recipe posted on The Pioneer Woman blog,I adjusted it slightly and was happy with the result. I have a feeling that our local Cajun spice does not come close, in terms of heat, to the American version – so use your discretion when seasoning your dish. If you like it hot add some more Cayenne pepper. I had hoped to make my own Cajun spice from scratch, however a lot of the recipes I found, used onion, and garlic powder, which I was unable to source locally. In the end, I used Woolworth’s Cajun Spice, which had a lovely smoked flavour, punctuated with paprika and lemon. 
 
Louisiana Cajun Chicken Pasta
 
Serves 4-6
 
4 free-range, skinless, filleted chicken breasts, cubed
4 tsp Cajun spice ( please taste the spice first and then use accordingly)
500g Penne Pasta
2 tbsp Olive oil
2 tbsp Butter
1 Green pepper, sliced
1 Red pepper, sliced
1 red onion, chopped
1 tsp crushed garlic
1 punnet Cherry or Bella tomatoes quartered or 4 Roma tomatoes, diced
2 cups (500ml) organic, low sodium, chicken stock
1/2 cup (125ml) white wine
1 cup (250ml) double cream
1 heaped tsp cornflour/maizena dissolved in a little cold water
Salt and Cayenne pepper to taste
Fresh flat-leaf parsley to garnish
 
Begin by tossing the cubed chicken with 2tsp (or to taste) of the Cajun spice. Heat 1 tbsp of olive oil and 1 tbsp of the butter in a pan over medium heat, and cook the chicken. When browned and cooked, remove chicken from the pan and set aside. To the same pan, add the remaining tablespoons of oil and butter, turn the heat up to high, and fry the peppers, onion and garlic with the remaining 2 tsp Cajun spice.  Cook for about 2 minutes before adding the tomatoes and cooking for a further 1 minute. Remove the vegetables from the hot pan and add to the chicken. With the pan on high heat, pour in the stock and wine. Cook for 3-5 minutes. Reduce the heat and add the double cream, cook until sauce is slightly reduced and thickened – if needs be,add the cornflour and water mixture to thicken the sauce. Season to taste. Cook the penne in plenty of boiling, salted water – until al dente. Drain and then mix in the chicken and peppers, lastly, pour in the sauce and check seasoning. Serve generously and scattered with parsley.
 
 
 

 

 

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2 comments

  1. I too have tried to find garlic powder but to no avail! But if you have the patience, grinding garlic flakes with a pesel and morter works- that was my solution!


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