Spicy Creole chicken pasta

Usually I have a great story that is connected to the dish that I am sharing. This isn’t one of those times. This recipe was created from a craving of ingredients and a general idea of how I would combine them to make something delicious. I wanted to use Creole seasoning because it’s delicious, duh. I also had a bunch of produce and wanted to include some veggies. I had frozen chicken breast strips which is a kitchen staple because they are so versatile and then I had pasta. I pulled everything out of the cabinets, fridge, freezer, and started making a dish that turned out to be amazing. I even ate leftovers the next day which is rare because I don’t do leftovers. This is a very spicy dish, like it will make you sweat spicy. For those who don’t want to sweat while eating, I have included ways to tone down the spice.  Give this one pot dish a try and let me know what you think.

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Serving size: 6-8

Active time: 15 minutes

Inactive time: 25 minutes

Ingredients:

2 red bell peppers, chopped

3 T. Litehouse garlic

4 oz. diced canned jalapenos (this amount will make it VERY spicy. Use less to reduce the spice)

1 white onion, chopped  IMG_4868

2 (14.5 oz) fire roasted tomatoes with garlic

1/4 C unsalted butter

1/2 C Creole/Cajun seasoning

11oz Tyson grilled and ready chicken breast strips (can be frozen or thawed)

2 C. chicken broth or stock

1 lb. fettuccine

1 C. heavy whipping cream

Procedure:

1. Heat a large pan or pot on medium heat.

2. While the pan is heating, chop the onion and bell peppers, then add them to a large bowl with the garlic, tomatoes, and jalapenos.

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3. Season the vegetables with 1/4 C. of the creole seasoning and stir to combine.

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4. When the pan/pot is to temp add the 1/4 C of butter allow it to melt then add all of your vegetables and saute them for 5 minutes.

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6. Add the chicken to the vegetable bowl and season it with the other 1/4 C. of Creole seasoning. Stir to combine. (Note: If the chicken is still frozen the seasoning will not stick when you stir to combine it but that is not a problem.)

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7. After the vegetables have sauteed add the seasoned chicken to the pan/pot. Any seasoning that fell to the bottom of the bowl can also be added. Stir the vegetables and chicken together to combine.

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8. Add the chicken broth to the pan/pot then break the fettuccine in half so it fits into your pan/pot and stir into the mixture. Cover and cook for 18 minutes. Uncover and stir occasionally to prevent the pasta from sticking to itself and to the bottom of the pan/pot.

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9. After 18 minutes lower the heat to medium low and add the cream. Stir to combine and recover for 4 minutes.

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10. After four minutes the pasta will be ready to eat. Enjoy!

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Notes and Variations:

  • The chicken can be removed or any meat substitute can be used in its place.
  • The chicken broth can be substituted for vegetable broth.
  • The cream can be removed or a dairy substitute can be used in its place.
  • Any vegetables that you have can be added to this dish.
  • Any herbs can be included.
  • I suggest adding diced pancetta to this dish.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • oz=ounces
  • lbs=pounds

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