We’re really into cajun flavors this week, or as Nick would say, “cah-hoon” flavors. Nick and I met working at a call center, it wasn’t very glamourous, but it paid well as far as part time jobs in Boston go. One day, Nick got stuck on a call with a woman who wanted some more information on a product that came in “Cajun Red.” Only she thought it was pronounced “cah-hoon,” and we’ve laughed about it ever since.
Because I had just made my “Cajun Shrimp” a few nights before, the cajun seasoning was front and center in the spice cabinet (usually you can find it shoved in the back), so I figured, why not? It livened up the standard stir fry dinners we have regularly and then I added some pasta because it’s not dinner without some carbs. We’ll definitely be making this one again and again!
Cajun Chicken Spaghetti Stir Fry
- 1/2 pound spaghetti, cooked al dente
- 2 pounds chicken breast, cut into bite sized pieces
- 3 teaspoons cajun seasoning, divided
- salt and pepper, to taste
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, grated
- 8 oz button mushrooms, sliced
- 15 oz. canned diced tomatoes
- 1 cup chicken broth
- 1 cup milk
- 1 tbsp flour
- 1 bunch scallions, finely chopped
Season your chicken bites with 2 teaspoons of cajun seasoning along with salt and pepper. Heat some oil in a Dutch oven or deep-sided skillet and saute the chicken until it is cooked through. Transfer the chicken to a bowl and keep warm.
In the skillet, add the peppers, onion, and garlic. Saute until the onion starts to brown, 3-4 minutes. Add in the mushrooms and tomatoes and continue to saute for another 3-4 minutes. While the veggies cook, mix the milk, flour, and remaining cajun seasoning together. Add the chicken broth and the milk mixture to the pot. Allow the sauce to simmer for a few minutes, but be careful because you don’t want it to reduce too much.
Stir in the cooked spaghetti and scallions, simmer a few more minutes, and dinner is served!