The other night I called my mom up to see what she was up to and happened to ask what they had for dinner that night.  When she said, ‘oh we just had this spicy chicken pasta from PW’s website.’ I about fell over! We had had the exact same thing! Such a crazy coincidence. 

It’s an amazing meal and a synch to put together.  I made a few changes and reductions, it came out really well.  So well in fact, that I’ve made it two times in the past month!! J I think I secretly just love how colorful this dish is!

If you have some spare time definitely take some time to look around PW’s website.  It’s packed full with so much information on every aspect of life you could think of.  Not to mention Ree has got to be one of the most gorgeous ladies I’ve seen!!  She’s down right stunning.

Spicy Chicken Pasta

Adapted from PW’s

{Ingredients}

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• ½ lb angel hair pasta (or spaghetti, fettuccini)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• ½ pint sliced mushrooms
• ½ whole Large Red Onion, Sliced
• 2 cloves Garlic, Minced
• 1 cups Low Sodium Chicken Broth
• ¼ cups White Wine
• 1/4 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

{Directions}

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. 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.

• Sorry for the lack of posts lately.  Over the past 4-5 months we have moved two times and are now FINALLY getting settled.

• I feel like with all the living changes we have been doing I’ve really added some extra padding to my middle.  So hopefully, with getting settled in our own house I will get back to healthy eating. 

• Do life changes make you all eat differently?  What are things you do to get back on track?