HA! I just realized my last post had some major issues going on. What the heck was I trying to say??? “There is nothing here, I’ll tell you that. Nothing, not a single ounce of that. “I’m still totally lost. Like what was going through my head? I’m guessing that I thought of something in my head that sounded witty, but then I forgot to actually type it. Then I tried to be funny. And instead I just confused a bunch of people. At least the pictures looked yummyIn case you didn’t know we describe pictures as edible objects around here now. Hence the whole yummy picture thing up thereOn a completely different note, it really annoys me when people don’t hold the door open for youEspecially when they turn around and actually see you. I mean they clearly know you’re gonna be going in or out the same place they are! I mean it’s totally understandable if they don’t happen to turn around or just have their hands full. Even being on the phone could be used as an excuse. But otherwise, it’s just plain rude. Today someone did that to me as I was walking into one of my classes. I was NOT in the mood for this, so I totally lashed out. I mean I went insane. Now this person just so happened to be in my next class, so I walked behind them the entire way. And you know what I did?
I did that annoying step on the back of their shoes thing. You know, where it feels like your shoes is about to fall off every time someone does it to you.
Yep, I showed them.
(In case you’re wondering… I know this isn’t totally insane. I just don’t really have it in me to do something to someone I have to face in class everyday twice a day for a semester. I don’t enjoy enemies, either.)Oh yeah, this pasta is SUPER tasty!!! you should make it hop to it, now!
Cajun Chicken Pasta
(adapted from The Pioneer Woman)
3 whole Boneless, skinless chicken breasts cubed
3 t. cajun spice mix, more to taste
1 lb. fettuccine
2 T. olive oil
2 T. butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, sliced
3 cloves garlic, minced
4 whole roma tomatoes, diced
2 c. low sodium chicken broth
1/2 c. white wine
1 c. heavy cream
cayenne pepper to taste
freshly ground pepper to taste
salt to taste
chopped parsley, to taste
- 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 (or more, if that’s what you like!) 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 3-5 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.
**This is one of those dishes that tastes even better the second day, so you can really get that sauce soaked in the noodles. If you want to serve it the same day, I recommend leaving enough time for the noodles to sit in the sauce for maximum flavor.
- Light Fettuccine Alfredo with Broccoli and Chicken (the365cook.wordpress.com)
- Fresh fettuccine with tomatoes, corn and cajun spice rubbed chicken (charlotte.news14.com)
- Cajun Fiesta Chicken (hcgroundtrip.wordpress.com)