it’s probably the same as everyone else’s recipe. I mean, how different can it be?
- 1 lb boneless skinless chicken breast, sliced in half, lengthwise
- 16 oz dry pasta noodles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 C broccoli florets, chopped into bite sized pieces
- 2 C heavy cream
- 1 C aged parmesan, freshly grated
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tbsp salted butter
- 4 tbsp of Cajun seasoning, divided
- 1/4 tsp kosher salt, to taste
- Combine 3 tbsp of Cajun seasoning and 1 tbsp of olive oil. Mix into a marinade and work into chicken. Allow the chicken to marinate for half an hour, or up to overnight, in the fridge.
- Drizzle a bit more oil into a large skillet over medium-high heat, just enough to coat the bottom of the pan. When the oil is shimmering add the chicken breasts and cook on each side for 5-7 minutes. Remove when cooked through.
- Start on your pasta – cook it in boiling, salted water according to package directions. When the pasta is a 2-3 minutes away from being al dente, add the broccoli to the pasta water. Drain everything together, when ready.
- Add your bell peppers along with a pinch of salt to the skillet. Sauté over medium-high until the peppers begin to soften and the skin chars or blisters. Remove the peppers and add them to the pot with the drained pasta and broccoli, along with the salted butter. Stir together gently, cover with a lid and set aside.
- Pour the heavy cream into the skillet and whisk in the remaining seasonings. Bring to a simmer, then reduce the heat to medium. Stir in the grated cheese. Allow the sauce to simmer for 7 minutes, or until thickened and slightly reduced.
- Slice your chicken into strips, then add it to the sauce, along with any accumulated juices. Let the sauce cook for another 2-3 minutes, then taste and adjust seasonings as needed.
- Pick one of the pots you’ve been using and combine the chicken and sauce with the pasta and vegetables. Fold everything together until well combined.
- Allow to cook uncovered for another 5 minutes, or until sauce has thickened. Dassit. Enjoy.
ICYMI: I put the recipe notes above my recipes, so don’t skip the post. There is very little filler or fluff here on DFH.