Okay, tonight supper was great! Spicy, creamy, rich and full of flavor, I made this dish when I first started dating my main village man 4 years ago. I made it around the same time I started making Chicken Lazone, only I some how forgot about it and haven’t made it since….until today!! I was pondering what meals I should make over the next 2 weeks and I was drawing blanks. Normally the hard part of making my 2 week meal plan is deciding what dishes to axe. But perhaps if it wasn’t such a struggle today I wouldn’t have come across the memory of the first time I made this. I decided it had to happen to night and yeah, it was truly as good as we remembered. The only thing I will be changing down the road is the Cajun Seasoning…I used to have a wicked recipe and alas I cannot find it anymore…so I used Hy’s Cajun Seasoning. This will get updated when I make a batch actually worth sharing 😊
- 1/2 cup yellow bell pepper, chopped
- 1/3 cup onion, chopped
- 1/2 cup tomato, chopped
- 1 tbs garlic, chopped
- 3 chicken breasts, cut into bit sized pieces
- 2 cup coffee cream
- 2 tbs parmesan
- 2 1/2 tbs oil
- 2 tbs butter
- 4-5 tbs Cajun Seasoning
- 1 500g package linguine or fettuccine, cooked
**Note** Using a large sauce pan with a wide surface area is best for this recipe. The more narrow your pot, the deeper the cream will, be which will make the cream take longer to thicken.
- In a medium sized bowl mix 1 1/2 tbs of oil with 1 1/2 tbs of Cajun Seasoning.
- Mix in the chicken breast chunks, bell pepper, onions and garlic. Mix until evenly coated.
- In a large sauce pan over medium heat, melt butter with oil. Add chicken and veggie mix and cook for 10 minutes, chicken should be almost cooked.
- Add cream and stir.
- Once cream begins to simmer you will want to start stirring occasionally.
- After 10 minutes the sauce should be a bit thicker, add the parmesan and then start adding cajun seasoning a tablespoon at a time, having a taste here and there (using a clean spoon because double dipping isn’t cool!) until you reached the amount of Cajun-y goodness you enjoy. Continue stirring.
- The sauce will need to simmer for about 20-30 minutes. You want it to have the same consistency as an Alfredo sauce, thick enough to coat and stick to a spoon. It will get thicker as it cools.
- Once your sauce is thick and flavorful you will want to add the fresh chopped tomatoes and mix.
- Begin adding and mixing pasta in small portions. You should have enough sauce to coat all the noodles in the pack unless you like a little more sauce add less noodles. Adding the pasta in portion allows you to ensure you don’t have more pasta then sauce. That always sucks.