Thursday, March 25, 2010

Cajun Chicken Pasta

This is one of our favorite "go to" meals when we have guests on a week night. It takes less than 30 minutes to make, and I never get complaints. It's easy to adjust the amount of "heat" to your personal preference. While it may be healthier to use half & half, it may be difficult to get this to a nice thick sauce. I personally recommend splurging :)

Serves 4-6

3-4 chicken breasts, cut into small pieces
1 14-16oz bag of frozen bell peppers
Minced Garlic
1.5 pints whipping cream
Cayenne pepper
Cajun seasoning (We use Emeril's Bayou Blast)
Olive Oil
1 16 oz box of pasta, cooked

Saute chicken pieces in small amount of olive oil, with approximately 1-2 teaspoons garlic (adjust amount to taste). Sprinkle with Cajun Seasoning. When fully cooked, add bell peppers. When warm, baste off all of the juices, which can be discarded. Add whipping cream, and seasonings to taste. (We add quite a bit, but we like things spicy). Bring sauce to a simmer, and cook until desired thickness.

Serve over pasta. Great with some breadsticks or garlic bread to enjoy with the sauce.

(See, I told you it was easy! I never measure the spices, I start by dusting the entire top of the pan with the cajun seasoning, and usually do this a few times until I get the desired amount of heat.)


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