Since I found this recipe a few weeks ago, Shane and I have cooked it at least twice. The flavours are just lovely together and the cream really compliments the cajun flavours. I also love the leftovers cold the next day for lunch! It's such a simple recipe - though it does need a bit of attention throughout - it's not something you can just leave to cook.
Ingredients:
- 1 Red Pepper
- 1 Green Pepper
- 1 Red Onion
- 2 Chicken Breasts
- 3/4 Garlic Cloves
- 2/3 Tomatoes
- Cajun Spice
- Tagliatelle
- 150ml Double Cream
- 1 Glass White Wine
- 300ml Chicken Stock
- Fresh Parsley
Method:
Cut the ends off the peppers and slice in half. Cut the peppers into thin slices. Do the same with the onion and garlic. Cut the tomatoes in half, then each half into thirds. Dice into small chunks and put to the side. Put a large pan of salted water on to boil.
Cut the chicken into small thin slices. Coat them with 1-2 tablespoons of cajun seasoning. If there is no salt in the seasoning, add salt to the chicken and cajun seasoning.
Heat a frying pan as hot as possible and add a few glugs of olive oil. Add the chicken to the pan and leave for a minute or so to colour on one side. Try to not stir it as part of the dish is the burnt flavours of the cajun spices and chicken. After it is nearly burnt on one side, give the chicken a stir and leave it for a while. Continue doing this till cooked. Put it on a plate to rest. Add the pasta to the boiling water to cook.
Add the peppers and onions to the same extremely hot pan. Add another 1-2 tablespoons of cajun seasoning to the mixture and cook in the same way as the chicken. When nearly done, add the garlic and tomatoes and stir. Once cooked and the onions are softened, put on the plate to rest with the chicken.
To the hot pan add the white wine till evaporated. Add the chicken stock and stir, getting the burnt bits and flavour from the bottom of the pan and stir till reduced by half. Add the cream and continue stirring and reducing a little more. Once reduced by a 1/4 add the chicken and vegetables back to the creamy sauce and warm through.
Drain the pasta and add to the pan with the vegetables, chicken and sauce. Stir and mix through well then serve. Sprinkle with parsley.
