Something a little different for you all now, and not a baked good in sight! One of the few pasta dishes I actually enjoy eating, this a perfect comfort food dish in my view. A one-pot wonder dish thats great on so many levels. No fuss no muss and easy to prepare. It’s great if you want something indulgent in front of your favourite TV program or equally as good for al fresco dining with a chilled white wine. Hope you enjoy!
Cajun Chicken Alfredo
Mirepoix vegetable base
1 red pepper, halved
5 sticks celery heart, roughly chopped
200g onions, roughly chopped
Main chicken dish
2 chicken breast fillets, cut in to cubes
2 tablespoons Cajun seasoning, I use Barts
4 cloves garlic, crushed
150g button mushrooms, halved
50g streaky bacon, chopped and fried until crisp
1 litre Chicken stock
125ml Milk, semi-skimmed is fine
50ml Double cream
250g fettuccine pasta
Salt and Pepper, to season
Parmesan cheese, grated
To make the “Mirepoix”
- Blitz the red pepper, chopped celery and chopped onion in food processor until combined and well chopped.
- Remove and place in a bowl. Cover until needed.*
- Heat some oil in a large pan, or wok, and add the chicken pieces. Fry until lightly browned.
- Sprinkle on the Cajun seasoning and fry for another 2 -3 minutes.
- Add in 4 tablespoons of the mirepoix and the crushed garlic cloves. Saute for another 5 minutes.
- Add the mushrooms and crispy bacon and fry for another 2-3 minutes.
- Pour in the chicken stock, milk and double cream. Stir to combine all the ingredients. Season with salt and pepper.
- Break the fettuccine in half, add to the chicken mixture and stir so that the dried pasta is mixed well into the other ingredients.
- Cover and simmer over a medium heat for about 20 mins, stirring occasionally. Remove cover for last 5 mins of cooking. Cook until the sauce has thickened and the pasta cooked until al dente.
- Remove from the heat and transfer to serving bowls.
- Sprinkle liberally with parmesan cheese and enjoy!
*This make more than enough mirepoix base. I keep mine in the fridge covered and use it whenever I need a quick season base for dishes. I don’t just use it for Cajun or Creole dishes either – it goes rather well in a Bolognese too!