Cajun Chicken Pasta

I made Cajun Chicken Pasta last night for supper and it was good! I got the recipe from The Pioneer Woman a few weeks ago. I've made a few changes to the original recipe. I have a hard time using cream and excessive butter that are in many of her recipes...My genes (and jeans) don't do well with the extra calories! So here is my version of Cajun Chicken Pasta! ~Enjoy~

Cajun Chicken Pasta
(serves 4 generous portions)

3 boneless, skinless chicken breasts, cubed
1-1/2 T. Cajun Spice Mix

Mix together and let marinate while you get everything ready!

2 T. olive oil
1 green pepper, sliced
1 red pepper, sliced
1 onion, halved and sliced
3 cloves garlic, roughly chopped
1 can diced tomatoes, drained
1-1/2 c. chicken broth
1/2 c. white wine (If you don't want to use wine, just increase the chicken broth to 2 cups)

1 c. milk
3 T. flour
Whisk flour and milk together.

Enough spaghetti for 4 people

1/2 t. Crushed Red pepper (optional)
1/2 t. Cajun Spice Mix (optional)

This cooks quickly, so it's best to have all of the ingredients ready to go before you start cooking! Trust me on this... Also, start your pasta so it will be done when the chicken is done!

Heat the olive oil in a large frying pan over medium/high heat. A cast iron pan is great, but if you don't have one to use, that's OK. Use what you have! Add half of the chicken, but don't stir. Allow the chicken to brown. (I have a hard time with this...I want to stir it. Resist!) Flip the chicken to the other side and cook about 1 minute, or until it's brown. Remove the cooked chicken and add the rest of the uncooked chicken, repeat the cooking the chicken steps. Remove the chicken from the pan.

Add the sliced peppers and onion to the hot pan and cook for about 1 min. You want the peppers and onions to get brown...not burned, but brown parts. Stir every so often so they don't burn. The bottom of your pan will be dark brown, but don't worry! If you're using cast iron, I don't know if the bottom of the pan looks dark brown. After the veggies have dark brown parts, add the garlic and the drained tomatoes. Give a quick stir and cook for about 1 minute.

Add the wine (if using) and chicken broth. Scrape the browned bits from the bottom of the pan. I like to use a whisk to help get the browned bits up. Add the chicken back to the pan and stir.

Scoot the chicken and veggies to the side of the pan and add the milk and flour mixed mixture. Whisk until it starts to thicken and bubble. Turn down the heat to low. Stir the veggies and chicken into the bubbling sauce and mix well. Cook about 1 min. I add about 1/2 t. more of the Cajun spice mix and about 1/2 t. Crushed Red Pepper, but I like things spicy! Use your judgment and your tastes!

Add the cooked pasta and mix well. If your frying pan isn't big enough to add the cooked pasta, you can serve the pasta on plates and spoon the Cajun Chicken over it.

Notes on Cajun Spice Mix. Last night I used McCormick's Perfect Pinch Cajun. I found it in the spice section of the grocery store. I've also used Penzeys Cajun Style Seasoning. I like the flavor of Penzeys Cajun Spice, however, it's not as hot/spicy as the McCormick's brand.