Cajun Chicken Pasta
This creamy and spicy Cajun Chicken Pasta recipe is sure to be a huge hit at your dinner table this evening!
Servings 6 Servings
Ingredients
- 1 pound Penne
- 1 tablespoon olive oil
- 1 pound Asparagus cut into 1 inch pieces
- 1 Red Pepper diced
- 1 Yellow Pepper diced
- 1 cup frozen Peas
Sauce:
- 1/2 cup onion chopped
- 1 tablespoon garlic minced
- 1 15 ounce can diced tomatoes
- 1 tablespoon honey
- 3 Chipotles with adobo sauce
- 2 cups Heavy Cream
- 1/2 cup shredded Parmesan
Honey chicken:
- 1 tablespoon olive oil
- 6 Chicken thighs boneless and skinless, cut into small bite sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 tablespoons chicken broth
- 1 tablespoon apple cider vinegar
- 1/3 cup Honey
- 2 teaspoons soy sauce
Serving:
- 2 Tortillas cut into thin strips
- 2 tablespoons cilantro chopped
Instructions
- Pasta: Cook the pasta according to package directions minus 1 minute so it is just al dente. It will finish cooking with the sauce. (I always use a timer to make sure I don’t over cook the pasta).
- Sauce: While the pasta is cooking, make the sauce. Add the remaining sauce ingredients to a blender and blend till smooth. Save for later.
- Honey Chicken: Heat the oil in a large skillet. Season the chicken pieces with salt and pepper and cook in the pan for 3 minutes per side or until browned. You may need to do this in a couple of batches so you don’t overcrowd the pan. Don’t overcook or they will dry out.
- While the chicken cooks, combine the garlic, chicken broth, vinegar, honey and soy sauce together in a pan and simmer for 3 to 4 minutes. Remove the chicken from the pan and pour the sauce over it.
- Tortilla Strips: Cut the tortillas into matchstick thin pieces and place on a pan, spray with cooking spray. Bake at 375° for 4 to 5 minutes, stir halfway. Watch carefully so they don’t burn.
- Vegetables: Heat a tablespoon of olive oil in the pan and add the red and yellow peppers, asparagus, and peas. Saute for 4 to 5 minutes, then pour the sauce into the pan, whisking continually so the cream doesn’t curdle. Continue to simmer on low for another 4 minutes.
- Assembly: Add the pasta and toss to coat, then add the chicken.
- Serve bowls topped with tortilla strips and cilantro.