I’ve always seen cooking and baking as fraternal twins.  Baking is the fun sibling, the “fly by the seat of your pants” twin, whereas cooking is the type-A twin, more stress and less fun.  This bias against cooking could be a fruit of my early love of baking, and scorn for recipes; either way, it’s remained with me as I’ve “grown up.”

As you get older, however, only making sugar-filled delights is less and less of a good idea (I’ve learned that there’s a reason why, when you grow up, you don’t really fill your pantry with cookies).  And so I’ve ventured into the world of entrées, and this recipe for Creamy Cajun Chicken Pasta is one of those that has shown me the fun (and delicious) side of cooking.

I love the feeling of putting together a dish, of creating it step by step until it all comes together into something wonderful.  The multi-step process of cooking and combining the fragrant chicken and bright vegetables completely scratched that itch.  The sauce was spicy and tangy,  with a light, creamy texture, and complemented — without overpowering — the taste of the veggies.

I’ll definitely revisit this dish; next time, I’m thinking of making a vegetarian version, with vegetable broth and more veggies (maybe mushrooms, asparagus, and zucchini).  This recipe has made me rethink my opinion of cooking as baking’s square sister.

Cajun Chicken Pasta

Recipe adapted from Cooking with Directions

2 whole boneless, skinless chicken breasts, cubed

3 teaspoons Cajun Spice Mix, or more to taste

1 box of penne (original recipe calls for linguini)

2 tablespoons olive oil

2 tablespoons butter

half of a green bell pepper, seeded and thinly sliced

half of a red bell pepper, seeded and thinly sliced

1 medium onion, sliced

3 cloves garlic, minced

8 ounces chicken broth

1/2 cup white wine

1 cup light cream (the original recipe calls for heavy cream)

Cayenne pepper, to taste

Freshly ground black pepper, to taste

Salt, to taste

Prepare your peppers and onions

And mince your garlic.

Cover the chicken cubes in half of your Cajun seasoning; toss to mix.

Heat one tablespoon of oil in large frying pan over high heat; once oil starts to shimmer, add one tablespoon of butter.

Add your chicken to the pan and stir around until cooked through.  Use a slotted spoon to remove from heat and set aside.

Leaving the pan on high heat, add your onions, peppers, and garlic.  Stir around and blacken as much as your can in a minute.  Add remaining spices and salt.  Again, use a slotted spoon to remove from heat and set aside

Pour wine and chicken broth in pan, and cook over high heat for three to five minutes.  Scrape the bottom of the pan to deglaze, as you stir.  Reduce heat to medium-low and slowly stir in cream, whisking constantly.  Allow it to cook for several minutes.

Add your veggies back into the pan, and allow them to cook with the sauce for five or so minutes, or until the cream sauce begins to thicken.

Add your chicken and give the sauce one more taste to make sure it’s seasoned to your taste.  Combine with cooked pasta in a large pot, stirring gently.  Let it sit for a few minutes before you serve, so sauce can further thicken.

Enjoy!