Tuesday, October 9, 2012
Don't be intimidated by the Creole spice mixture this calls for. I found it very inexpensively ($2-$3) in the spice section at our normal grocery store. I also use it on mashed potatoes.
Posted by Lara.
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 (I recommend a cast iron 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 drained tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the 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.
Finally, add chicken making sure to include all the juices that have drained onto the plate. Stir and cook for 2-4 minutes, or until chicken is cooked through.
Add vegetables and heat until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and serve immediately!
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