Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser!
Here’s how you make it.
The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream.
Oh. And pasta would come in handy. Fettuccine is best for this one.
Start by slicing the veggies: Lop the top and bottom off of the red pepper…
Then slice the pepper down the middle.
Rip out the innards…
Then make slices—not too thick, not too thin.
Do the same with the green bell pepper…
Then slice the red onion in half from root to tip.
Lop off the top and peel off the outer skin…
Then slice up half of the onion.
Cut three or four Roma tomatoes in half lengthwise.
Make three or four slices…
Then slice in the other direction to create a dice.
Now peel three or four cloves of garlic…
And mince them up nice and fine.
Finally, cut the chicken breast into cubes.
Sprinkle the chicken with Cajun spice.
Be generous! Don’t skimp! Go for it! Lay it on thick, brother!
Get my drift?
Now, heat a heavy skillet over high heat. This is my new pan, and I think we’re going to be very happy together.
It’s pre-seasoned cast iron. With a lid, ladies and gentlemen.
Could life be any more exciting than this?
The sad thing is, I’m not exaggerating when I say that.
I’m excited by cookware: that’s the gospel truth.
Begin by adding a little olive oil and butter to the skillet.
When it’s very hot, add half the chicken in a single layer. Don’t stir it right off the bat; let it get really hot/black on one side.
Cook it for about a minute, then flip it over to the other side and cook for another 30 seconds or so. You want to get the chicken as brown as possible in as little time as possible.
Remove the chicken to a plate.
Repeat with the other half of the chicken…
And remove it to the plate when it’s brown.
Leave the pan on high heat, then add in a little more olive oil and butter.
Throw in the onions, peppers, and garlic.
Then sprinkle on some more Cajun spice.
Note: be aware of whether or not your Cajun spice contains salt. If it does not, you’ll need to lightly salt both the chicken and the veggies. If it does contain salt, be careful not to overdo it; stop a little short, then just add more cayenne to make sure you get enough spice without oversalting.
Over very high heat, cook the vegetables for a minute at the most. Like the chicken, you want to get them as brown as possible in the shortest amount of time possible.
Throw in the chopped tomatoes…
Then stir it around and cook it for 30 seconds.
Add the vegetables to the plate with the chicken.
Now, set the pan back over high heat.
Then pour in the wine…
And the chicken broth.
Stir the liquid around with a spoon or whisk, scraping the bottom of the pan to get all the bits off the bottom.
Cook it on high for a few minutes, allowing the liquid to reduce by about half. It should get slightly thicker, and will be nice and deep brown in color.
Yum.
Reduce the heat, then pour in the heavy cream.
Whisk it around to combine, then cook the cream sauce over medium heat for a few minutes until it thickens.
Just look at that deep golden color! Be sure to taste the sauce at this point; add a little cayenne and whisk it around to give it a little more kick.
Once the sauce has thickened a bit, go ahead and add the chicken and vegetables.
And be sure to add all the delectable juices from both the chicken and the vegetables.
This is like liquid gold, my friends. Don’t waste a drop of it.
Allow the sauce to bubble up and continue cooking…
Stir the chicken and veggies around in the sauce, then add freshly ground black pepper. Don’t skimp on the pepper!
When the sauce is done, drain the pasta, which should be nice and al dente.
Dump the pasta right into the pan with the sauce.
Then toss the whole delicious mess together.
Make sure to get all the pasta coated. The sauce will slowly thicken over the next couple of minutes.
Sneak a bite, because you’re a pasta addict and can’t control yourself.
Then sneak another bite, this time with peppers and chicken.
Then get a hold of yourself and sprinkle on a bunch of chopped fresh parsley.
Then take another bite.
Then, when your twelve-year-old daughter does the same thing, shriek, “Quit! It’s not dinnertime yet!”
Then sit there and relish all the beautiful double standards in parenting.
Enjoy!
