You know those dinners that you make and you think "This is better than going out to eat!" This is one of those dinners. This pasta along side a big salad with red onions, olives, and italian dressing is divine. I'm serious.
2 chicken breasts, cubed (or you can make cajun meatballs instead*)
3 t Cajun spice mix
1 lb fettuccine
2 T olive oil
3 T butter
2 whole bell peppers (we use a mix of colors) seeded and julienned (cut in strips)
1 large red onion, quartered and sliced
3 gloves garlic, minced
4 whole tomatoes, diced (we prefer Roma tomatoes)
1 C chicken stock
1 cup heavy whipping cream
½ c tequila or white wine or an extra 1/2 c chicken stock
salt/pepper/parsley/cayenne to taste
Cook noodles according to package directions
Sprinkle half the Cajun seasoning on the meat and the other on the veggies
In a large skillet, heat oil over medium high heat. Add chicken in a single layer and cook until no longer pink.
Remove chicken and add peppers and onion. Cook for 3-5 minutes until soft and VERY brown/black. Add the garlic and tomatoes and stir quickly.
Add tequila and stock and scrape up any brown bits (called deglazing)
Allow to boil down a few minutes then add the cream. Stir until sauce thickens up.
Add chicken back in and stir to coat.
Pour chicken/sauce mixture over noodles and top with parsley.
1lb ground pork or beef
3 T breadcrumbs
1 1/2 t Cajun Seasoning
Mix all ingredients together and form into meatballs.
Place in a skillet with the olive oil and heat to medium
Cook, stirring frequently, until meatballs are cooked throughout. Approximately 15 minutes.