5 Boneless Chicken Breasts
24 oz Fettuccini (But I used Linguine because it was on sale)
2 Bell Peppers
4 Roma Tomatoes
1 1/2 cup Heavy Cream
1 cup White Wine
1 cup Chicken Broth
Olive oil (not shown)
Butter (not shown)
Cut up chicken breasts into chunks and generously season with Cajun spice.
Chop up your tomatoes.
Then your onion.
I always feel bad doing this to my garlic, but it's a must.
I used about 3 garlic cloves and gave them a little mince.
Here's my little how to cut up a bell pepper tutorial.
And there they are! So pretty, Right?
Next, cook your pasta in a large stock pot and drain.
Then return the pasta to the pot.
I usually add a little bit of oil to the pasta so that it doesn't stick.
(Sorry about the glare...we were being blinded by the sun!)
Now we get cooking with the chicken.
Add about a teaspoon of olive oil and butter to a skillet over high heat.
Add Chicken and stir until fully cooked and crispy on all sides.
I had a lot of chicken so I repeated the process like 3 times.
Remove from skillet and set aside.
In the same skillet add some more olive oil and sauté your veggies and stir.
Add a pinch of Cajun spice to your veggies so that they don't feel left out!
Sauté for about 3 minutes and set aside.
And here's my chicken and veggies!
Right now my kitchen is smelling soooo.... good!
For the sauce, over medium to high heat add white wine and let it reduce to about half.
Add chicken broth and stir until bubbly.
Then add heavy cream and stir with a wisk.
Lower the heat a little and continue to stir with your wisk and add a pinch of spice.
Bring your veggies over and introduce them to your sauce.
Next Pour your sauce and veggies in with your pasta.
As pasta, sauce, veggies and chicken sit and bond a little, the sauce will begin to thicken up a bit.
Garnish with some fresh parsley and grated parmesan.
This dish takes a little time but it is so worth it.
The look on my little guy's face says it all.
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