CAJUN CHICKEN PASTA

RECIPE AND PHOTO SUBMITTED BY Pamela Lilly

Cajun chicken pasta
Cut chicken breasts in small cubes and toss them in Cajun spice.

Heat about 1 tbsp of olive oil and 1tbsp of butter and brown the chicken both sides.

Set aside. Add a bit more of olive oil and butter and fry 1 green pepper cut in slides, 1 red pepper cut in slides and 1/2 of a red onion cut in slides, add 1 1/2 tsp of Cajun spice and cook for about 2 mins and then add about 3 tomatoes sliced (I used Roma tomatoes) cook a bit longer till tender and set them aside.

Turn the heat on high and add to the pan 2 cups of chicken broth, cook for about 5 mins and then add 1 cup of heavy cream, cook in medium heat for about 5-8 mins then add Cajun pepper, black fresh pepper and salt to taste.

Then add the chicken and vegetables and let it bubble for about 2 mins then toss the mix with the fettuccine 🙂

COMMENTS FROM TRIED AND TRUE RECIPS

Krista Jones I made this last night but mine was called Cajun Chicken Pasta On The Lighter Side. It was almost exactly the same you just spray the pan when cooking the chicken and instead of the heavy cream I used 3T cream cheese and flour and milk for my “cream” it tasted wonderful you couldn’t tell it was low fat! I bet yours was wonderful with the heavy cream!