3 tsps. Cajun spice, more for taste
1 l6. oz box of Fettucini
2 tbsps. butter, room temperature
2 tbsps. olive oil
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red or yellow onion, diced
3 garlic cloves, minced
4 Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup of white wine
1 cup heavy cream
Cayenne pepper to taste
Kosher Salt and Freshly ground Pepper to taste
Chopped fresh Parsley to taste
Take the two chicken breasts and rub 1 tbsp. butter all over them, including underneath the skin, as far as you can get without tearing into it. Sprinkle generously with the Cajun spice, salt and pepper. Drizzle with olive oil. Place them in a large heavy ovenproof skillet and roast them for 1 hour, 20 minutes, uncovered. When done take them out of the pan (reserve the pan juices) and place them on a dish and keep them covered. I was hoping to keep them hidden from my hubby but he couldn't stay away, I had to finally chase him away. I couldn't blame him though, this is the best way to cook chicken in any recipe. The meat was SOOOOO savory, juicy and literally, FINGER LINKIN' GOOD!!! After the chicken has cooled off a bit, cut it into bite size pieces. Set aside (and hide from hungry hubbies), keep covered.
Start cooking the whole box of pasta according package directions. In the meantime, add another tbsp. of butter until it melts. Then add the bell peppers, onion, and garlic to the pan juices and cook on medium heat. Stir for 3-5 minutes.
Add the tomatoes, stir in for another minute. Remove the vegetables from the pan and set aside.
To the same pan, add the broth, white wine and the heavy cream and blend well.
Return the vegetables to the pan and gently blend in and simmer over medium heat.
Keep stirring for about 5 minutes as the liquid thickens. By this time the pasta should be ready.
Add the chicken and gently stir in
Carefully add the pasta and blend well
until it looks like this.
Place in favorite platter bowl, sprinkle with fresh Parsley and serve immediately.
I couldn't wait to use my new platter that I bought on sale at Macy's and what a perfect recipe to go with it, they blend in well together.
This recipe is adapted from the Pioneer Woman, and I have featured it before but this time I roasted the chicken instead of using boneless breast, cut into pieces and fried in a pan. Roasting the chicken makes this recipe come out SOO much better if that's even possible. We love this recipe and I have shared it with others who have shared it with others and so it ends up being a well known dish in our circle of friends - thanks to Ree Drummond, Pioneer Woman! Have a great weekend and remember to savor every moment!