Today was another cold and snowy day here in Chicagoland. Another 8 inches of snow on top of the 60 plus inches we’ve had this year. We’re getting very weary with it all, to say the least. My son and his family are so lucky to be in Florida this week, soaking up the sun. So since we can’t be warmed up from the outside in, I decided to find something to warm us up from the inside out, and that something was hot and spicy pasta. This dish gets it’s heat from a mix of cajun spice, chipotle and jalapeño peppers, added to store bought marinara for a quick and easy shortcut base for the sauce.
You will need:
4 small to medium boneless, skinless chicken breast halves, cut into cubes
1 /2 tablespoon cajun spice
1 medium sweet onion, chopped
1/3 cup good red or white wine for deglazing
1 small jar roasted red peppers
1 chipotle pepper chopped and seeded
2 small or one large jalapeno chopped and seeded
1 large jar marinara sauce
1 teaspoon adobo sauce
1 cup half and half
1- 16 ounce box linguine
1/2 cup chopped parsley
Freshly grated Parmesan cheese
Season chicken with cajun spice, salt and pepper and brown in olive oil. Remove from pan.
Sauté chopped onion until soft. Deglaze the pan with wine. Add next 5 ingredients. Simmer for 15 minutes. Add half and half and stir until creamy. Add chicken and heat through.
Cook linguine according to package directions. Drain and toss with sauce.
Add parsley and fresh grated Parmesan before serving.