Fettuccine with White Wine Asiago and Cajun Chicken
Prep time
Cook time
Total time
Author: Jenn @ The Spice Kit Recipes
Serves: 4
Ingredients
- 8 oz. fettuccine
Cajun Chicken
- 1 lb. boneless, skinless chicken breast, cubed bite-size
- 2½ tsps. Cajun seasoning
- or
- ½ tsp. each garlic powder, oregano, paprika, salt
- ¼ tsp. each cayenne, cumin
- 1 Tbsp. olive oil
Sauce
- 2 cups low sodium chicken broth mixed with 3 Tbsps. flour
- 1 Tbsp. butter
- 1 (8 oz.) package of mushrooms, sliced
- ½ cup onion, sliced
- 2 tsps. (4 cloves) garlic, minced
- 1 cup white wine (I used Pinot Grigio)
- ½ cup half and half
- ½ cup Asiago cheese, grated
- Salt to taste (I used ½ tsp.)
- Pepper to taste (I used ¼ tsp.)
Instructions
- Begin by making the Cajun chicken by seasoning chicken cubes with spices.
- Heat olive oil in a large, non-stick saute pan on medium heat. Add chicken and saute 5-7 minutes until chicken is cooked through. Remove and set in the oven to keep warm.
- Bring a large pot of water to a boil and cook fettuccine according to package instructions or until al dente, about 7-8 minutes. Drain and rinse under cool water. Return to pot and toss with a little oil.
- Meanwhile, whisk together the chicken broth and flour and set aside.
- In the same pan you cooked the chicken, heat butter on medium heat. Add the mushrooms, onion, and garlic and saute 10 minutes.
- Add wine and increase heat to medium/high. Boil 3 minutes.
- Give the broth mixed with flour another good whisk, then add to the pan and bring to a boil. Reduce heat to medium and simmer 5 minutes, stirring occasionally.
- Stir in half and half and cheese and simmer 15 minutes, stirring occasionally. or until sauce reaches the desired thickness.
- Stir in fettuccine and chicken. Serve immediately.
Notes
I added the fettuccine and chicken when the sauce was thick enough that when I scrape the pan it slowly fell back. I hope that makes sense.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/fettuccine-white-wine-asiago/