I've been an absolutely AWFUL blogger lately. I haven't updated this thing in far too long, and I've gotten lazy. I've eaten a lot of easy meals that have already been featured on this blog, and I've also been trying to visit locally-owned restaurants that have now reopened after being closed by the April 27 tornado outbreak here in Alabama.
A friendly nudge from some of my readers out there gave me the swift kick in the butt that I needed to get back to cooking and blogging. I'll try not to let so many weeks go by between posts from here on out!
The BF and I watch a LOT of History Channel. One of our favorite shows right now is Swamp People. Every Thursday, we HAVE to watch it, and I usually cook for the occasion (I actually made an awesome penne alla vodka recently, but then stupidly forgot to take pictures of the entire process - that will be in a future post). So, in honor of Swamp People Thursday, I decided to make a quick and easy Cajun chicken pasta.
Cajun Chicken Pasta
adapted from Annie's Eats
2 boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz bowtie/farfalle pasta
1 Tbsp unsalted butter
1 Tbsp olive oil
1 red bell pepper, seeded & chopped
1 yellow bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
1 small yellow onion, chopped
1 tsp salt
1/2 tsp garlic powder
3/4 tsp Cajun seasoning
1/2 tsp cayenne pepper
1 1/2 cups half-and-half
1 cup heavy cream
1 Tbsp cornstarch
1 Tbsp cold water
Season chicken with salt, pepper & some Cajun seasoning (not the 3/4 tsp called for in the recipe - that gets used later). Saute until lightly browned and cooked through; set aside.
Meanwhile, cook the pasta in boiling salted water according to package directions. Drain and set aside.
In a large skillet over medium heat, heat the butter and olive oil until the butter has melted. Add the bell peppers, onion, salt, garlic powder, Cajun seasoning and cayenne pepper. Cook 6-8 minutes or until the peppers and onion are tender.
Add the half-and-half and cream to the pan and bring to a simmer. Whisk together the cornstarch and cold water in a small bowl and slowly add to the skillet once the cream mixture begins to bubble. Simmer about 5 minutes or until thickened.
Add the cooked chicken and pasta to the sauce and stir well to combine. Cook over medium-low heat until warmed through. Serve with garlic toast.
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