![]() Ziplock Bag: instead of placing the chicken between two sheets of plastic wrap when using the mallet, place them inside a ziplock bag.Meat Mallet: although you can use a rolling pin, a meat mallet will provide the best results when pounding your chicken.Cut the chicken into smaller pieces: I sliced my chicken into thin strips, but I suggest you chop your chicken into smaller bite-sized pieces if you plan on stirring it into the pasta.Don’t move it around in fear that it’ll stick, it won’t stick if it’s been cooked properly. Don’t move the chicken while it cooks: leave the chicken in place while it cooks.Boil the pasta at the right time: I put the instructions for boiling the pasta at the beginning, but if you don’t want your pasta to dry out by the time you add it to your sauce, don’t boil it until you finish cooking the chicken.Slice the chicken breasts and either stir them into the pasta or serve it on top. Put it All Together: stir in the pasta.Turn off the heat and stir in the freshly grated parmesan until it’s combined. Add cajun seasoning and chicken broth to the sauce and stir until combined. Make the Sauce: add the heavy cream and let it simmer for at least 8-10 minutes until it’s thickened, stirring occasionally.Add the minced garlic and tomato paste and stir it around until all the vegetables are coated in the paste. Stir it around and cook until they’ve softened. Sauté the Vegetables: add more butter to the pan, then add your onions and peppers.Once the butter melts, swirl the pan around, then spoon the butter over the chicken. Let it cook for 7 minutes, flip it over, then add the butter. Cook the Chicken: add some more oil to a large pan, let it heat up, then add the chicken. ![]() Coat both sides in olive oil, then sprinkle on the seasonings and rub them in. Prepare the Chicken: using a mallet, pound the chicken breasts into ½-inch thickness.Boil the Pasta: whatever pasta you use, boil it in a pot of salted water according to package directions.Parmesan Cheese: use freshly grated parmesan cheese!Ĭheck the recipe card for the full video tutorial if you want to see how this pasta is made!.Chicken Broth: just a little bit to add some extra flavour.Heavy Cream: this is the key to a super creamy sauce!.Tomato Paste: to thicken the sauce and enrich the flavours!.Vegetables: diced red onions, red bell peppers, yellow bell peppers and garlic are a must have in this pasta dish! You can substitute the onion and peppers for other kinds you like (green peppers, yellow onions etc.).Unsalted Butter: adds tons of flavour to the chicken and vegetables!.We’ll also be using cajun spice in the sauce. Seasonings: 8, yes EIGHT seasonings will be going onto this chicken: cajun, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, black pepper and cayenne pepper.Olive Oil: to coat and cook the chicken. ![]() You will have to halve the amount of seasonings and butter you use.
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