Cook Time: 25 min
Prep Time: 5 min
Ingredients:
1 6oz Chicken Breast (1 per person)
1 Serving Fettuccini or other pasta (1 serving per person)
1 Cup Heavy Cream
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Cup diced tomato (canned is fine, fresh preferred)
5-6 Thin Sliced Portobello Mushrooms
Cooking Instructions
Boil pasta according to instructions on the box and until al dente or just slightly firm. Save 1 cup of the pasta water for thinning the cajun sauce.
Heat pan over medium-high heat until hot but not smoking. Pour in about your 2 tablespoons of oil and roll in pan to coat evenly.
Coat your chicken on both sides in RayRay's Signature Cajun and lay away from you into the pan. Cook for 4-5 minutes and turn immediately reduce heat to medium and continue cooking and turning chicken until internal temp is 165°. Checking the food with a food grade thermometer to ensure accuracy.
Once chicken is finished set aside on a clean resting plate. In the same pan as the chicken add in your mushrooms, tomatoes, butter and heavy cream and stir. You want to ensure the sauce is mixed and cooking evenly adding pasta water to desired sauce thickness. Mix in pasta and ensure it is thoroughly combined and emulsified.
Serve rested fully cooked chicken along side your cajun pasta or slice the chicken and combine, depending on how you like it!
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