Hey y’all! So I haven’t posted a recipe in a hot minute, so I thought I’d share my all-time favorite pasta meal to make at home!! Here is a list of what you will need.
Ingredients and Seasonings used for this dish:
1 Medium Purple Onion
1 or 2 Red Bell Pepper
1 or 2 Green Bell Pepper
Half of a raw Jalapeño (optional)
3.5 tsp of Minced Garlic
1.5 cups of Heavy Cream
A few spoonful of butter
1/2 cup White Wine
1 pound of fettuccine noodles
1 pack of chicken tenders
1.5 cups of chicken broth
I have been making this deliciousness for years and it has honestly become second nature to me! So to get started, I like to get my medium size pot out and fill it with water to start boiling. I turn the burner on high and add some salt to get the water to boil faster. While the water is boiling, I get a medium-large size pan out and pour just enough veggie oil in the pan to where the pan is fully coated and then I let that heat up on about medium heat.
From there, I rinse off my chicken and then go to town seasoning the chicken with salt, pepper, slap ya mama, and a little bit of onion powder. Once the skillet is hot and the oil is ready, throw the chicken on and cook it until it is fully done. The chicken will cook fast since they are tenders, so make sure to keep the heat on about medium and watch it.
While the chicken is cooking and the noodles are cooking, this is when I start to cut up my purple onion, my red and green bell pepper, and half of my pepper. I slice them as pictured, season them with either some slap ya mama or pepper and some salt, and just set them aside until the chicken is finished cooking.
Once the chicken is done the cooking, I like to get a medium-sized bowl and throw all the pieces of chicken into it so that it can sit in all the juice and keep it juicy and tender! Once the chicken is in the bowl I grab the butter and put a few spoonfuls into the hot pan along with about 3-4 cloves of garlic, and more oil if needed. Once it is all melted down, then I throw in the pepper and onion mixture and allow them to start cooking. As the pepper and onion mixture is cooking, I like to shred up my chicken and then throw back into the bowl with all the leftover juice. Once the pepper and onion mix is sautéed to my liking, then I add the mixture into the bowl with the chicken, pour about a quarter to half a cup of chicken broth, and mix it together. Once it is all mixed, just let it sit until the noodles are done and then add those to the bowl as well. I personally don’t rinse my noodles per Rachel Ray (LOL), but you most definitely can if you would like to.
In order to create the sauce for your pasta, you will want to use the same pan that you sautéed the pepper/onions in and turn the heat up to high. Once the pan is hot, then you will want to pour in the 1/2 cup of wine, and just a little bit of chicken broth. Make sure you are whisking and scraping the pan so that nothing is burning since the pan is on high. I usually let that cook for about 5-7 or until I can no longer smell the wine and then I pour in my 1-1.5 cups of heavy cream in. (You could definitely get by with only using 1 cup of heavy cream, but I love having a thicker sauce so I usually do more.) Once you pour your cream in, then you will want to turn the heat down to a low-medium and allow it to thicken up. I like to cover my pan at this point and allow it to simmer and thicken and I do stir it occasionally. Once the sauce has thickened up, then you will want to season it will some cayenne pepper, salt, and pepper. Gradually add the seasonings until it is perfect in your eyes and then add the chicken, peppers and onions, and the noodles to the sauce and let it simmer and get all mixed in for a few minutes. After that, then you are completely done and can now enjoy a delicious and a possible spicy cajun chicken pasta!
Thanks for trusting me on this dinner recipe tonight and I hope you enjoy!! This meal is favorite from both Fred and I, so I can’t wait to hear how you like it! Happy Eats y’all!