Cajun Chicken Pasta

Yield: 6 servings

Ingredients

1 pound fettuccine pasta

2 pounds boneless skinless chicken breast

2 tablespoons Cajun spice, divided

3 tablespoons oil

2 cups white wine

2 cups chicken broth

1 1/2 cups crushed tomatoes

1 1/2 cups heavy cream

1/2 cup scallions

fresh parsley for garnish

Directions:

Add salt to a gallon of water (the water should taste like the ocean).

Bring water to a boil, add pasta and cook until pasta is done, soft but not mushy, ("al dente" to the bite).

Strain cool and set aside.

Season chicken breast with 1 tablespoon cajun seasoning.

Add oil to pan and heat. Sear the chicken in a hot pan until done or the internal temperature reaches 165 degrees.

In a separate pan, add white wine. Heat for 1 minute then add chicken broth, crushed tomatoes, 1 tablespoon Cajun spice and heavy cream; bring to a boil and reduce by half.

Allow the chicken to rest for 2 minutes then slice and add to pasta. Toss and add scallions.

Add more cream if it's too spicy.

Serve in a bowl and sprinkle with fresh parsley.

Photo and food styling by Tops Marketing Department

Please note that some ingredients and brands may not be available in every store.

This recipe was originally created by Chef Darian Bryan. Learn more at www.tasteofbuffalo

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