Spaghetti with Chicken and Green Pepper in a Cajun Cream Sauce
We love this one because it starred peppers from our own garden.
This summer I made some homemade hot sauce with cayenne and tabasco peppers that went really well over the top of this dish.
If mixture appears too thick, reserve a little pasta cooking water to the sauce just before mixing with the pasta.
2 T butter, divided
1 green pepper, seeded and thinly sliced
1/2 onion, chopped
4 oz smoky ham, diced
2 boneless skinless chicken breast halves, diced
2 t Cajun seasoning (I used homemade)
1/2 cup heavy cream
12 oz spaghetti (or your favorite variety), cooked according to package and kept hot
In a large frying pan or skillet over medium heat, melt butter. Add pepper and onion and sauté til tender, about 10 minutes. Stir in ham and cook another few minutes. Remove mixture from pan with slotted spoon and set aside.
Add remaining butter to pan. When butter is hot, add chicken and cook another couple, just til starting to brown. Stir in Cajun seasoning and mix well. Remove mixture from pan.
Reduce heat to medium low and whisk in cream; bring to a simmer. Continue cooking for a few minutes, til cream reduces. Add chicken and veggie mixture back to pan and stir well. Toss with hot cooked spaghetti.
Serve with additional Cajun seasoning or hot sauce if desired.
This summer I made some homemade hot sauce with cayenne and tabasco peppers that went really well over the top of this dish.
If mixture appears too thick, reserve a little pasta cooking water to the sauce just before mixing with the pasta.
2 T butter, divided
1 green pepper, seeded and thinly sliced
1/2 onion, chopped
4 oz smoky ham, diced
2 boneless skinless chicken breast halves, diced
2 t Cajun seasoning (I used homemade)
1/2 cup heavy cream
12 oz spaghetti (or your favorite variety), cooked according to package and kept hot
In a large frying pan or skillet over medium heat, melt butter. Add pepper and onion and sauté til tender, about 10 minutes. Stir in ham and cook another few minutes. Remove mixture from pan with slotted spoon and set aside.
Add remaining butter to pan. When butter is hot, add chicken and cook another couple, just til starting to brown. Stir in Cajun seasoning and mix well. Remove mixture from pan.
Reduce heat to medium low and whisk in cream; bring to a simmer. Continue cooking for a few minutes, til cream reduces. Add chicken and veggie mixture back to pan and stir well. Toss with hot cooked spaghetti.
Serve with additional Cajun seasoning or hot sauce if desired.
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