 | I may have a bit of a problem with making Cajun chicken pastas. It is reminiscent to my past Spaghetti Carbonara obsession. As soon as I saw this recipe on All Recipes, I knew I had to make it. I adore mushrooms, but I am the only one in the family who does. So while we ate dinner, both C and Miss F piled my plate with their excess mushrooms. We used fresh vegetables from Froberg Farm after a big afternoon of strawberry picking. Miss F was a huge help in making this dish, she is becoming much more confident working with things on the stove top, it's all quite exciting. |
16 ounces Penne pasta
2 skinless, boneless chicken breast halves, cut into 1” cubes
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, chopped
1 green bell pepper, chopped
4 fresh mushrooms, sliced
1 ½ cups heavy cream
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
Prepare the pasta per package directions, drain and set aside. Toss the chicken with the Cajun seasoning. In a large skillet over medium heat, melt the butter. Add the chicken and sauté until cooked through, about 3 to 5 minutes. Add the bell peppers and mushrooms, cook for 2 to 3 minutes more. Add the cream, basil, salt, garlic and pepper, bring to a simmer and reduce the heat to low. Cook for 2 minutes more. Stir in the parmesan cheese and drained pasta, serve.
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2 comments:
Much grateful to you for your post. This was truly useful to me. You’re so inspiring, thank you for that! federal resume
Absolutely perfect recipe! My husband loved it so much. Thanks for the recipe!
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