Creamy Cajun-Style Chicken Pasta
, Serves 6
Seared Cajun-spiced chicken and peppers in a lemony cream-Parmesan sauce, tossed through fettuccine with fresh tomatoes.
| 1 tsp salt, for the pasta water | Boil pasta al dente; save 1 cup water | Slice chicken; toss with pasta, sauce | Serve with garnishes | |||||
| 450 g fettuccine or linguine | ||||||||
| 450 g boneless, skinless chicken breasts (2 breasts) | Season chicken, sear 8 min per side | |||||||
| 2 tsp Cajun-style seasoning (for the chicken) | ||||||||
| 2 tbsp olive oil (for the chicken) | ||||||||
| 1 tbsp olive oil (for the peppers) | Soften peppers 5 min | Add scallions & garlic, cook 1 min | Stir in zest & Cajun, cook 30 sec | Add broth, simmer 3 min | Add cream, simmer 2-3 min | Stir in Parmesan & lemon juice | ||
| 2 large bell peppers, cored and thinly sliced | ||||||||
| 1 bunch scallions, thinly sliced (most for the sauce) | ||||||||
| 4 large garlic cloves, minced | ||||||||
| 1 lemon, zested (zest for the sauce; halve the lemon) | ||||||||
| 1 tsp Cajun-style seasoning (for the sauce), plus more to taste | ||||||||
| 355 ml chicken broth | ||||||||
| 180 ml heavy cream | ||||||||
| 30 g grated Parmesan | ||||||||
| juice of 1/2 lemon | ||||||||
| 2 medium tomatoes, cored and chopped (225 g) | ||||||||
| 30 g butter | ||||||||
| scallions, a handful reserved (for serving) | ||||||||
| other 1/2 lemon, sliced into wedges (for serving) | ||||||||
| Louisiana-style hot sauce (optional), for serving |
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