Everyone needs a go-to recipe and this is mine. This recipe is my daughter’s favorite. I make it for dinner parties (ie: friends coming over, hanging out, and eating off paper plates). I make it for friends who need dinner. I make it for my extended family when I go home. Seriously, everyone needs this in their arsenal of recipes. I have tweaked it to perfection. You can leave out the chicken or the peppers if don’t have them. It reheats perfectly for left-overs. Serve it with salad and garlic bread.
Here you go!
Nicole’s Cajun Chicken Pasta
Ingredients:
1 pound penne or rigatoni pasta, cooked according to package
2 tablespoons butter
3 cloves garlic, minced
1 bunch green onion (approx. 6 green onions), chopped
1 tablespoon Cajun seasoning, or to more taste
1 teaspoon freshly ground black pepper
½ teaspoon ground red pepper (cayenne) (change this to ¼ teaspoon to cut the spice)
1 yellow (or orange, or green) bell pepper, julienned
1 red bell pepper, julienned
16 ounces heavy cream (2 cups)
1 cup parmesan cheese, grated
8-10 ounce package of precooked grilled chicken breast strips or fajita chicken (or two chicken breasts cooked and cut into strips)
Directions:
1. Cook penne (or similar pasta) according to package directions. Drain; set aside in serving
2. Melt butter in a large skillet over medium heat. Add garlic, onions, Cajun seasoning and ground black pepper and cayenne. Add bell peppers; stir to combine.
3. Cover and cook for 5 minutes (until soft).
4. Uncover; stir in cream and let simmer another 2 minutes.
5. Stir in Parmesan cheese and melt to combine.
6. Add chicken and simmer for 5 min.
7. Remove sauce from heat, stir sauce into cooked pasta and serve immediately.
KETO / LOW CARB ALTERNATIVE
Substitute Pene Pasta for Miracle Noodles.
