Cajun Chicken Pasta

One of my new favorite recipes, super easy and very flexible as far as amounts and types of veggies you have.

Here is what you need:

 2 whole boneless, skinless chicken breasts (cut into cubes), 2 tablespoons salt free cajun spice mix (more or less to taste), 1/2 pound whole wheat pasta,2 Tbls Olive oil,  1 red bell pepper (seeded and sliced), i large yellow onion (chopped), 1 small zucchini (chopped), 3 cloves garlic (chopped), 1 large tomato (diced), 1 1/2 cups low sodium chicken broth, 1/2 cup white wine, 1/2 cup heavy cream, cayenne pepper to taste, freshly ground pepper to taste, salt to taste, and chopped fresh parsley to taste.


Cook pasta according to package instructions, until al dente; drain.

Sprinkle about half of cajun spice over chicken pieces, toss to coat. Heat 1 tbls olive oil in heavy skillet over high heat. Add chicken in single layer, do not stir. Brown on on side, about 1 minute. Flip chicken to other side and brown an additional minute. Remove with slotted spoon and place on clean plate.

 Leaving pan on high heat, add remaining olive oil. When heated, add peppers, onions, and garlic. Sprinkle on remaining cajun seasoning. Cook on very high heat, 1 minute, stirring gently and trying to get the vegetables as dark as possible.

 Add tomatoes and zucchini and cook additional 30 seconds. Remove all vegtables from pan.

(Camera battery dead, no more pictures, sorry)

With the pan over high heat, add wine and chicken broth. Cook on high for 3-5 minutes, scraping the bottom of pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium low heat for a few minutes, until cream begins to thicken. Add pepper, cayenne, and salt to taste.

Add chicken and vegetables into sauce, include all drained juices. Stir and cook 1-2 minutes, until bubbly and hot. Add drained pasta and toss to combine. Top with fresh parsley, and enjoy!