Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cajun seasoning
3 teaspoons extra virgin olive oil
2 cups seeded diced green bell peppers
1 cut diced celery
1 cup diced onions
1/2 cup thinly sliced green onions, white and green parts
1 teaspoon seeded minced jalapenos
2 teaspoons roasted garlic, puree ( *)
1 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon cane syrup or 1 tablespoon light molasses
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
tomato sauce
crushed tomatoes
1 1/2 cups water
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh basil
1/2 cup grated parmesan cheese, for garnish
fresh basil
1 1/2 lbs dry penne pasta, cooked according to package directions
Directions:
Place the chicken in a bowl and toss with 1 tablespoon of the Cajun seasoning.
Heat oil in a 4-quart Dutch oven over high heat. Add chicken and saute for 3 minutes.
Add the bell pepper, celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil, ground black and white peppers, red pepper flakes, cane syrup, granulated and brown sugars, and the remaining tablespoon of Cajun seasoning; cook for 10 minutes, or until vegetables are soft.
Pour in the tomato sauce and crushed tomatoes and simmer an additional 5 minutes.
Add the water, bring to a boil, reduce the heat to low, and simmer uncovered for 1 hour.
Stir in the fresh parsley and basil; heat for 1 minute. Serve with grated cheese.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.