Chicken Cajun Pasta Recipe

If you read my last post you already know by now that I love the Pioneer Woman.  So her last episode she made Spicy Cajun Chicken Pasta and guess what I made?!?!  Yup, you are right I remade it myself but of course it was a figure friendly meal for all of you to enjoy.  If you noticed by now all of my posts this week have dealt with spicy food and you can already guess who I made this for, my boyfriend!  He is my motivation to one day really like spicy food ha ha but for now I enjoy the mild flavors.  Enjoy this pasta it was truly amazing!
Chicken Cajun Pasta Recipe

Ingredients
2 Large Boneless, Skinless, Chicken Breasts Chopped into cubed pieces
3 tsps of Badia Cajun Spice
1 box of whole wheat fettuccine pasta
2 tbsp of olive oil
2 tbsp of Brummel and Brown Yogurt Butter
1 whole green and red pepper sliced and diced don’t forget to pit and seed it
1/2 a whole large red onion sliced
3 garlic cloves minced
4 whole tomatoes diced up
2 cups of low sodium chicken broth
1/2 cup of white wine
1 cup of low fat Greek yogurt plain
Fresh chopped parsley, pepper, Cayenne pepper, and salt to taste

Chicken Cajun Pasta

Just wanted to say how much I love red onions their so beautiful!
How to prepare Chicken Cajun Pasta Recipe

Directions
Ahead of time chop all your ingredients and store them in Ziploc bags.  Chop up your chicken and season it with Cajun spice mix and store it in the refrigerator until needed.  Cook your pasta as the directions say on the box to do so just do not over cook it.  Drain it and store for later use.  In a large saucepan skillet over high heat add the butter and olive oil.  Then add the chicken and let the sides brown up on each side for about a minute then remove them from the pan and set aside.  Add more olive oil and butter to the pan and then toss in the peppers, onions, and garlic.  Add some Cajun spice and salt and let it cook for 1 minute stirring the food around.  Then add the tomatoes and cook for another 30 seconds.  Once done remove the vegetables from the pan and set aside.  Then with the same pan add the chicken broth and wine and stir for 4 minutes and make sure to scrape the bottom of the pan while stirring to deglaze it.  Reduce the heat to medium low and add the Greek yogurt.  Cook it for a few minutes until it begins to thicken a bit and add some salt, pepper, and Cayenne pepper to taste.  Then add the chicken and vegetables to the sauce and make sure to pour in the juices from the plate as well.  Cook for 2 minutes and then add the fettuccine and toss around.  Add the parsley and keep tossing.  The sauce thickens up more in  few minutes.  Enjoy!

 Delicious Chicken Cajun Pasta Recipe

 

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