2 -3 Servings
INGREDIENTS
- 225 g penne pasta
- 450 g boneless, skinless chicken breast, cut crosswise into thin strips
- 1 tablespoon Cajun seasoning, divided
- 40 g unsalted butter, divided
- 20 ml olive oil
- 1 medium red onion, thinly sliced
- 3 garlic cloves, sliced
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 125 ml dry white wine
- 250 ml thickened cream
- 40 ml tomato paste (2 tablespoons)
- 250 ml cherry tomatoes, halved
METHOD
- Bring a large pot of salted water to a boil over high heat.
- Cook penne according to packet directions; drain.
- Combine the chicken and 1½ teaspoons Cajun seasoning in a bowl.
- Heat a non-stick frying pan over medium–high heat. Add 20 g butter and the olive oil, swirling until melted.
- Add half the chicken and cook, turning occasionally, until browned and cooked through (about 4–5 minutes). Transfer to a plate. Repeat with remaining chicken.
- Return the pan to medium heat and melt the remaining 20 g butter. Add the onion and garlic; cook, stirring occasionally, until starting to soften (about 2 minutes).
- Add the capsicums and cook until crisp-tender (5–6 minutes).
- Pour in the wine, bring to the boil and cook until mostly evaporated (4–5 minutes).
- Stir in remaining 1½ teaspoons Cajun seasoning and cook for 30 seconds.
- Add the cream and tomato paste; bring to a gentle simmer and cook until slightly thickened (2–3 minutes).
- Stir in the cherry tomatoes and cook for 1 minute.
- Add the cooked penne and chicken; toss until heated through (about 2 minutes).