Recipe of the Week: Cajun Chicken and Pasta

Ever since that Saturday on NW 23rd, Rebecca Lane has been in search of the perfect pasta. Sandra cooked this ROTW a couple of weeks ago and it was AWESOME! We ate it for three days! Here is another pasta that sounds creamy and wonderful.

Enjoy!

Stacy

CAJUN CHICKEN AND PASTA

SERVES 4

Ingredients:
1 pound Penne/Rotini or Spaghetti (your favorite pasta)
2 teaspoons olive oil
1 pound chicken breast tenders, cut up
2 teaspoons Cajun seasoning
1 tablespoon olive oil
1 large onion, sliced
1 large red bell pepper, sliced
8 ounces sliced mushrooms
1/2 teaspoon salt
1 cup heavy cream
2 medium tomatoes, chopped (or one can diced tomatoes)
1 cup (loosely packed) basil leaves, sliced

Directions:
1. Cook pasta as package label directs.
2. Meanwhile, in a large non-stick skillet warm 2 teaspoons olive oil over medium-high heat until hot.
3. Wash and pat dry chicken and add Cajun seasoning; cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently (you’ll want it to blacken a bit).
4. Transfer chicken to plate and set aside. In same skillet, heat 1 tablespoon olive oil over medium heat. Add onion and pepper; cook, covered, 8 to 10 minutes, or until vegetables are tender and browned, stirring occasionally.
5. Add mushrooms and salt; cook, covered, 5 minutes, stirring occasionally.
6. Drain pasta; Add heavy cream to veggie mixture; bring to a simmer over medium heat. Stir in tomatoes, add chicken and pasta toss to mix well. Add basil and serve.

Images courtesy of Google