Fat Tuesday came and went. What was I doing? Well, my 35 year old bad self was hanging with my pups, enjoying a glass (or maybe two) of wine, and lamenting that American Idol was not on until Wednesday.
When I was in my (mostly early) 20's, Fat Tuesday was a fantastic excuse to party downtown, collecting beads over harmless innuendos, maybe "wooing" (you know like a cheerleader wooooo!) one too many times because it was just TOO much fun! That was when I could actually handle a little something we like to call liquor. And even multiple nights in a row!! During the week!!
Well, my excitement over holidays has shifted to excitement over preparing a dish that goes with said holiday. And enjoying the wine. This seems like a good introduction to my recipe, Cajun Chicken Pasta. Seriously, so easy.
This week, I've felt very Rachel-Ray-ish (not because I'm using complicated words like EVOO, stoup, sammie, and delish- it's cool Rach, you're still my girl), but because I've been making dinner in 30 minutes or less, for real. This pasta easily falls into the 30 minute category.
2-3 skinless, boneless chicken breasts (about 2 lbs)
1/4 cup lime juice
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 tsp ancho chili powder
1 tsp salt
2 T olive oil
1 lb farfalle pasta
1 large red bell pepper, diced
1 large green bell pepper, diced
1 onion, diced
1 chipotle pepper + 1 T of adobo sauce, minced
1/2 cup chicken broth
1/2 cup half and half
2- Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside.
3-Meanwhile, add olive oil to large saute pan and heat over medium heat. Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.
4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.
5- Reduce heat to low and add cream. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and top with remaining cilantro and serve.
I guess it would have been more appropriate to give Sandra Lee a shout out for Fat Tuesday- I'll bet she could get a LOT of beads...