Recipe: Cajun Chicken Pasta

My husband is great at chopping, dicing, cutting, filleting…

I am not.

Which explains this poorly chopped green onion on the otherwise beautiful bowl of Cajun Chicken Pasta…

 

Cajun Chicken Pasta (5)

 

Knife skills are not my thing.

I’m better at breaking things apart and guessing what a tablespoon looks like.

So my husband chopped the yellow onion and the red bell pepper.

 

Cajun Chicken Pasta (1)

 

Look how perfectly diced that pepper is! I don’t have anywhere near that kind of patience. When I chop things, they’re usually… well, they turn out like that green onion.

He also cubed the chicken for me because, honestly, I didn’t want to touch it.

 

Cajun Chicken Pasta (4)

 

But I cooked it. (And I chopped the green onion. Poorly.)

Horrible garnishing skills aside, I love this dish.

Cajun Chicken Pasta
Ingredients

  • 2 cups uncooked pasta (I used rotini and penne because I had two open packages of both.)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 green onions, chopped
  • 1 lb. chicken breast, cubed
  • 1 Tbs. Cajun seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1/2 Tbs. tomato paste
  • 1/4 cup chicken broth
  • 2-4 Tbs. milk
  • 1/2 Tbs. butter
  • a little white balsamic vinegar
  • a little olive oil

Directions
Prepare the pasta to al dente.

Mix the chicken in a bowl with Cajun seasoning, salt, pepper, oregano, garlic powder, smoked paprika and cumin. Add a little white balsamic vinegar to make the seasoning sorta pasty.

Meanwhile, saute onions and red bell peppers with salt, pepper and olive oil until soft in a large cast iron skillet. Smoosh them to the sides of the pan, and add the chicken. Cook through.

Add the cooked pasta, chicken, onion and red bell pepper to the pot you cooked the pasta in. Set aside.

In the cast iron skillet, add the butter, tomato paste, milk and chicken broth. Scrape any good bits off the pan and bring to a slight boil. Kill the heat, and add the sauce to the pasta and chicken pot.

Stir to combine — the sauce will thicken as it cools — and serve with green onions.

Enjoy!

 

This recipe makes a BUNCH of pasta. Halve everything for a better single night meal for two. I always want leftovers. This dish makes for really good leftovers, btw.