Prep Time 10 Minutes
Cook Time 15 Minutes | Servings 6 | Difficulty Easy |
Ingredients
- 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
- 3 teaspoons Cajun Spice Mix, More To Taste
- 1 pound Fettuccine
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Green Bell Pepper, Seeded And Sliced
- 1 whole Red Bell Pepper, Seeded And Sliced
- ½ whole Large Red Onion, Sliced
- 3 cloves Garlic, Minced
- 4 whole Roma Tomatoes, Diced
- 2 cups Low Sodium Chicken Broth
- ½ cups White Wine
- 1 cup Heavy Cream
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper, To Taste
- Salt To Taste
- Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the 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 starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
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Beet, Pear, and Goat-Cheese Salad - Everyday Food
Ingredients
Serves 4
* 1/4 cup fresh orange juice
* 1 tablespoon red-wine vinegar
* 1 tablespoon olive oil
* 2 teaspoons Dijon mustard
* Coarse salt and ground pepper
* 1 recipe Basic Roasted Beets
* 2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
* 4 ounces soft goat cheese, crumbled
* 1/3 cup toasted pecans or walnuts, coarsely chopped
Directions
1. In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
2. Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
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Crispy-Skinned Chicken a l'Orange Melissa D'Arabian
Ingredients
* Kosher salt and freshly ground black pepper
* 3 skin-on bone-in chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup frozen orange juice concentrate
* 4 tablespoons honey
Directions
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a
large saute pan over medium-high heat and sear the chicken, skin side
only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange
juice concentrate, honey, and salt and pepper, to taste, over medium
heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the
chicken skin side up and transfer the pan to the oven. Bake until the
internal temperature reaches 160 to 170 degrees F on an instant-read
thermometer, brushing on more glaze halfway through, about 15 minutes
in total. Let the chicken rest for 10 minutes on a cutting board.
Remove the chicken breast from the bone and slice the meat on the
bias. Transfer the chicken to a serving platter and serve.
Perfect Crispy Potatoes
Ingredients
* 1/4 cup vegetable oil
* 3 russet potatoes, peeled, and cut into 1/2-inch cubes
* Kosher salt and freshly ground black pepper
* 3 tablespoons water
* 1 tablespoon unsalted butter
Directions
Preheat oven to 375 degrees F.
In a large saute pan, heat the oil over medium-high heat. Add the
potato cubes and season with salt and pepper, to taste. Saute stirring
frequently, for 5 minutes. Turn the heat up to high, add the water,
stir, and cover the pan with a lid. Steam the potatoes until the water
evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the
lid long enough to stir the potatoes so they don't stick.) Lower the
heat to medium, and saute another 1 to 2 minutes until all traces of
water are gone. Toss in the butter and stir to coat the potatoes.
Spread the potatoes out on a baking sheet. Bake in the oven until the
potatoes are crisp and browned to your liking, about 15 to 25 minutes
depending on how dark you want them. Transfer the potatoes to a
serving bowl and serve.
