2 boneless, skinless chicken breasts 1 tablespoon Cajun spice mix 3 tablespoons olive oil 1 green bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced ½ onion, sliced 3 cloves garlic, minced 4 whole Roma tomatoes, diced 2 cups chicken broth ½ cups white wine 1 cup cream Cayenne pepper, to taste 1 pound cooked fettuccine 2 scallions, chopped (for garnish)
Sprinkle 2 teaspoons Cajun spice over both sides of the chicken breasts. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Add chicken to skillet, and cook on one side until well browned, about 5 minutes. Flip, and cook other side for about 4 minutes longer, or until juices run clear. Remove to plate and set aside. Add remaining tablespoon of olive oil and heat until shimmering. Add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over medium high heat until peppers and onions are tender. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan to a plate, and set aside.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium low and pour in cream, whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add cayenne pepper, salt and pepper to taste. Add the vegetables to the sauce. Slice the chicken breasts into 1/2″ thick strips, making sure to include all the juices that have drained into the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Serve chicken strips on top of pasta. Sprinkle with scallions for garnish, if desired.