This dish was amazing. When we were celebrating at the Renner wedding, Destin mentioned this recipe and sent the recipe to me. I made it that week and we both loved it. It was pretty easy to assemble and prepare and made excellent leftovers. I especially loved the baby bella mushrooms! And the spice is right on.
Cajun Chicken Pasta
Recipe from Destin Jines
Box of Rotini Pasta
2 tablespoons of un-salted butter
1 pound of boneless skinless chicken tenders (optional if you want meat)
3 cloves minced garlic
1 bunch of green onions, chopped (washed well)
1-2 tablespoons of cajun seasonings (I use one called "slap ya mama" from publix)
black pepper to taste
1 teaspoon of cayenne pepper (really this depends on if you want it really spicy or not - a must in my opinion)
6-8 oz heavy cream
1 green bell pepper, sliced
1 red bell pepper, sliced
8 oz fresh baby bella mushrooms quartered (the baby bellas have more flavor than the buttons)
1/2 cup fresh/good grated parmesan cheese
Cook rotini according to package directions. Cut chicken strips into bite-size cubes. Melt butter in a large skillet over medium heat. Add chicken and cook until lightly browned (don't over cook cause it simmers with the veggies too). Add garlic, onions, cajun seasoning, black pepper, and cayenne pepper. Stir to coat chicken. Ad bell peppers and mushrooms; stir to combine. Cover and cook for 5 mins. Uncover; stir in cream and let simmer another 2 mins. Stir in parm. cheese and remove from heat. Pour on top of cooked and drained pasta, toss together and serve!
Notes from Destin: ** I usually use only 1 tablespoon of the cajun seasoning, it gets kinda salty if you add too much. I also take out about a cup of the pasta before I put the sauce over the top. I like it to be more sauce than noodles :) It is also the bomb with some good crusty bread!! )
I must agree that this dish is the bomb! Loved it. And please just enjoy the cream! If you know you are eating this for dinner - have a big salad or green smoothie for lunch!