Creamy Cajun Chicken with Mixed Vegetables
I've been busy, but this is so tasty, I have to take time away from eating it just to write it up.
First, I needed something tasty, something that'd keep since I needed it to last a few meals, and most of all, something different.
So I grabbed....
3 Nice looking chicken breasts, boneless/skinless (sliced into strips)
3 shallots (diced)
1 bulb of garlic (sliced into slivers)
2 yellow squash (sliced into small pieces)
1 green squash (sliced into small pieces)
1 bunch of asparagus (sliced into 1.5" long pieces)
1 carton of fresh shiitake mushrooms
A Pint of Heavy Whipping Cream
A half cup of shredded parmesan/romano blend
Tony Chachere's Cajun Seasoning
Extra Virgin Olive Oil
1 Lemon (carefully slice off the zest and cut it in half cause you'll need the juice)
I started with melting some butter, then added the shallots, gave those about 45 seconds on high, then added the garlic, gave that another 45 seconds, then added the chicken spiced with ...well, some of all the spices above, then shortly thereafter I added the lemon zest and lemon juice.
I added a bit more butter when it was almost done, then transfered it to a large bowl with a slotted spoon.
I added a bit more Olive Oil to the cast iron skillet and threw in my green squash and shiitake mushrooms. Once those had been sweated down until they were soft, I moved that to the bowl.
Then I added the yellow squash and asparagus, with more of the same spices above and repeated this whole process. Only, when they were soft, I added the pint of heavy whipping cream. Then, a little bit at a time I mixed in the Parmesan/Romano blend until it was all incorporated into the thicker sauce.
I reduced that a bit, added more cayenne, let it thicken up, then poured that all into the large bowl, mixed everything around and served.
I would have put it over pasta, but I'm trying to cut down my carb intake.
I am loving it. :)