Ingredients:
1-1 & 1/2 lb raw chicken breast, cubed
2 T. olive oil, divided
2 T. butter, divided
1/2 yellow pepper, seeded and sliced
1/2 orange pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large red onion, thinly sliced
3 t. garlic, minced
4 whole Roma tomatoes, diced
1 1/2 t. fresh cilantro, finely chopped
2 c. low sodium chicken broth
1/4 c. white cooking wine
1 c. heavy cream
1/4 t. pepper
1/4 t. salt
2 T. flour
1 lb. fettuccine noodles
Assembly:
Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat. Heat 1 T. butter and 1 T. oil in large skillet over high heat. Add the chicken in a single layer. Cook until chicken is no longer pink, turning with tongs; do not stir. Remove with slotted spoon and put in gallon size freezer bag to cool. In same skillet add remaining butter and olive oil (1 T. each). Add peppers, onion, and garlic. Saute over high heat until peppers become soft. Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro. Cook for an additional minute. Remove veggies from the pan and add to the freezer bag with chicken. In the same skillet, pour the wine and broth. Bring to a boil. Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out. Add to the rest of the liquid mixture. Pour in cream and return to a boil; boil for 2 minutes or until thickened. Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group). Allow to cool and then pour into freezer bag with chicken and veggies. Seal and lay flat to freeze.
Serving Day:
Thaw in the fridge. Cook fettuccine noodles per package directions. Meanwhile, heat contents of freezer bag in saucepan on stove. Drain noodles and mix with hot chicken mixture. Serve.
