November 6, 2010

CAJUN CHICKEN DIANE


Printed from COOKS.COM

6 oz. dry uncooked pasta
3/4 c. (1 1/2 sticks) unsalted butter, in all
1 tbsp. plus 2 tsp. Cajun seasoning
3/4 lbs. boneless chicken breasts (skinless), cut into strips
3 c. (about 8 oz.) sliced mushrooms
1/4 c. minced green onion tops
3 tbsp. minced parsley
1 tsp. minced garlic
1 c. basic chicken stock
1 oz. white wine
1 oz. golden sherry


Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oil over pasta and rub through pasta. Season your chicken strips with Cajun spices. Heat your saute pan over high heat with 1/2 of your butter, about 4 minutes. Don't let butter burn. Add chicken; let cook about 2 minutes on one side and 1 minute on the other side. Add mushrooms and cook 2 minutes. Add green onion, parsley, garlic and stock, cook for 2 minutes more until boiling. Add wings, let burn off, about 1 minute. Add pasta, let get hot. Add remaining butter, and let it thicken, stirring and shaking pan well. Serve immediately. Makes 2 servings.

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