Cajun Pasta

Ingredients:

  • 1 1/2 tbsp olive oil
  • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1 1/2 tsp cajun seasoning
  • 1 red bell pepper, sliced into strips about 2 inches long
  • 1 yellow bell pepper, sliced into strips about 2 inches long
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 3/4 cup heavy cream, divided
  • 12 oz penne pasta (barilla holds the best)
  • 2 tsp cornstarch, mixed with 1 tbsp water
  • 3/4 cup finely shredded parmesan cheese
  • 3 tbsp parsley fresh (2 tbsp if using dried)
  • Salt and pepper to taste

Directions:

  1. Heat 1 tbsp olive oil in a large pot over medium-high heat (I use my enameled cast iron)
  2. Toss chicken with 1/2 tbsp cajun seasoning. Add to pot in a single layer.
  3. Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm
  4. Heat remaining 1/2 tbsp of olive oil in same pot over on medium-high heat. Add bell peppers and onion and saute until soft (about 5 minutes). Add garlic and remaining 1 tbsp cajun seasoning and saute 1 minute longer
  5. Pour in chicken broth, tomatoes and 1/2 cup heavy cream. Bring mixture to boil and then add pasta
  6. Cook, stirring frequently until pasta is nearly tender, about 10-12 minutes. Add cornstarch and water mixture and cook about 1 minute longer until sauce has started to thicken.
  7. Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley, and cooked chicken. Season with salt and pepper to taste.
  8. Enjoy!