Wednesday, November 7, 2012

Cajun Chicken Pasta

The original recipe may be found here.

Cajun Chicken Pasta

8 ounces uncooked pasta - I used elbow macaroni because that's what we had
1 pound chicken breast, cut into 1/2" pieces
1-2 tsp Cajun seasoning  - used Weber Cajun Seasoning
1 tbsp olive oil
about 6 mini sweet peppers, sliced
8 oz fresh mushrooms, sliced
medium yellow onion, sliced
3 cloves garlic, minced
15 oz can fire-roasted tomatoes
1 cup vegetable broth
1/3 cup 2% milk
1 tbsp flour
3 tbsp cream cheese
pepper and salt to taste

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; saute the chicken in olive oil  5 to 6 minutes or until done.

Add olive oil to a second large skillet; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with salt, garlic powder and pepper to taste. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Add chicken to vegetable skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot. 

Serve with the pasta. 

Note: I may have used too much Cajun seasoning, as the Hubs was sweating. Oops. 

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