The dish's allure lies in its ability to strike the perfect balance between spice and creaminess, creating a harmonious culinary experience that keeps diners coming back for more.
Servings
8
Prep Time
10 Min
Cook Time
35 Min
Ingredients
-
4 boneless skinless chicken thighs
-
6 tbsp olive oil
-
1 lb dried fettuccine
-
1 red bell pepper, seeded and thinly sliced
-
1 red onion, thinly sliced
-
4 cloves garlic, minced
-
1 pint cherry tomatoes, halved
-
1 1/2 cup heavy cream
-
2 tbsp Creole mustard
-
1 cup shredded Parmesan
-
1 tbsp chopped fresh parsley
-
Lemon wedges
Instructions
Cut the chicken thighs into bite-size pieces. Add the chicken and 2 tbsp Noshejan Curried Cajun seasoning in a mixing bowl. Mix well until coated evenly.
Cook the pasta according to the directions.
Heat 4 tbsp olive oil over medium-high heat in a skillet and sauté the chicken until browned and cooked thoroughly, about 20 minutes. Remove from skillet and set aside.
Add olive oil, bell pepper, onion, garlic, and tomatoes to the same skillet. Mix well and cook for 3 minutes.
Lower the heat to medium and slowly add the cream, mustard, and remaining Noshejan Curried Cajun seasoning. Allow to simmer for 3 minutes, stirring occasionally, preventing burning.
Stir in the Parmesan and cook for 1 minute, stirring constantly. Turn off the heat and add the pasta to the sauce. Mix and coat well.
Plate the pasta, top with the cooked chicken and parsley, and place the lemon wedges on the side.
Recipe Reflections (0)
No comments yet. Be the first to sprinkle some flavor into the discussion!