Adventures in Cooking: Test Your Fire Alarms, Please.

Here's a friendly reminder to make sure your fire alarms are in working order. You can do it the traditional way like everyone else or do it my way.

And honestly, my way is a tad more delicious.

This dish is phenomenal. Trust me. My father, whose favorite dish is Cajun chicken pasta, won't order it from the restaurant menu anymore because it's not as good as mine.

Boom.

First cut up 3 thawed boneless, skinless chicken breast. Layer each one with some Cajun seasoning, like so.

Then cut up a red onion, red pepper, green pepper and Roma tomatoes.

I usually do this ahead of time and let it sit in the refrigerator for a few hours. You don't have to do this, but I like to let the Cajun seasoning soak into the chicken.

Boil a pot of water and cook the pasta.

Meanwhile, melt butter and olive oil over high heat. When melted put chicken in the pan in a single layer.

Wait until one side is browned, then flip and cook the other side. Use a slotted spoon to take the cooked chicken out and put on a plate. It takes me 3 times to cook all the chicken.

This is where I set the fire alarms off. Just FYI.

Then add more butter and oil. Once melted, add the peppers, onions and garlic. Sprinkle with more Cajun seasoning and salt. Cook over high heat for 1-2 minutes while stirring.

Then add the tomatoes and cook for an additional 30 seconds to a minute. Stir continually.

Transfer the veggies to another plate.

Over high heat, put chicken broth and a few splashes of white wine vinegar in the same pan. Scrape the pan while cooking for about 3 or 4 minutes.

Reduce the heat to medium-low and pour in cream. Cook for a few minutes, until it begins to thickens, whisking constantly.

Taste the cream. Add cayenne pepper, salt and pepper to taste. I like it really spicy, some don't. It's up to you.

Once it tastes how you like, add the chicken and veggies back in. Cook for a few minutes until bubbly and hot.

Add to the cooked pasta and combine.

At first the sauce will seem a little thin, but keep stirring and it will thicken up.

Cajun Chicken Pasta
Adapted from The Pioneer Woman

3 boneless, skinless chicken breasts
3 tsp Cajun seasoning
1 lb. gluten-free spaghetti
2 tbsp. olive oil
2 tbsp. butter
1 green pepper
1 red pepper
1 red onion
3 cloves minced garlic
4 Roma tomatoes
2 cups chicken broth
2 splashes of white wine vinegar
1 cup heavy cream
cayenne pepper
black pepper
salt

1. Cook pasta. Cut up veggies and chicken.

2. Sprinkle Cajun seasoning on chicken pieces.

3. Heat 1 tbsp butter and 1 tbsp oil in skillet over high heat.

4. Add chicken in a single layer. Do not stir. Let them brown and then flip. Remove with a slotted spoon and set aside on a plate. Continue until all chicken is cooked.

5. Add 1 tbsp butter and 1 tbsp oil to the skillet. When melted, add peppers, onions and garlic. Sprinkle with Cajun seasoning and salt. Stir and cook for 1 to 2 minutes. Add tomatoes and cook for 30 seconds to 1 minutes. Remove from pan and put on plate.

6. Over high heat, add the chicken broth and white wine vinegar. Scrape the pan and cook 3-5 minutes.

7. Reduce to medium-low, add in cream. Cook for a few minutes until it thickens, whisking constantly. Taste and add cayenne pepper, black pepper and salt.

8. Add chicken and veggies and heat until bubbly.

9. Combine with cooked and drained spaghetti.

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