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Cajun Chicken Pasta Recipe


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     Cajun Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None

2 small chicken breast fillets
1 tbsp olive oil
1 tbsp Cajun seasoning
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 bacon rashers, finely chopped
200g (7 oz) button mushrooms, thinly sliced
1/4 cup dry white wine
1 tsp dried Italian herbs
1/8 tsp garlic powder
1 cup thickened/heavy cream
2/3 cup milk
Salt and black pepper, to taste
350g (12 oz) fettucine, penne or your favourite pasta
2 tbsp chopped fresh parsley
1/3 cup grated parmesan

Slice each chicken breast fillet in two to yield 4 escallopes in total (or leave them whole if you prefer thicker fillets). Rub all over with oil followed by Cajun seasoning. Heat up butter in a non-stick pan and sear the chicken on both sides on high heat, then cover with a lid and lower the flame, and let it steam in the pan on medium heat until the chicken is cooked. Remove the chicken and let it cool slightly. Slice the chicken on the diagonal into 1/2 inch slices, and set aside. Cook the pasta in salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of the cooking liquid, and set aside.
Heat up olive oil in a clean pan and fry onion and garlic for 2 minutes or until onions are softened. Add bacon and fry until it starts to brown, then add mushrooms and fry for 2 minutes until they start to soften. Add the white wine and bring to a simmer. Then add garlic powder, cream and milk, and bring to a boil. Lower heat and simmer for 5 minutes or until slightly reduced. Season with salt and black pepper. Stir in chopped parsley and grated parmesan. Toss the pasta into the mixture and gradually add the reserved cooking liquid until the sauce reaches the desired consistency. Dish out onto serving plates and arrange the sliced Cajun chicken over the pasta. Serve hot!

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