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Cajun Chicken Pasta Recipe

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This recipe for Cajun Chicken Pasta, by , is from Family Learning Center Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elton Davis
Added: Thursday, August 20, 2009


1 pound dried bow tie or rotini pasta
4 skinless, boneless chicken breast halves( cut into 1 inch pieces)
2 Tbs all purpose flour
2 Tbs salt free Cajun seasoning
1 Tbs cooking oil
2 cups whipping cream
2 cups shredded cheddar and Monterey Jack cheese blend( 8 ounces)
1/2 teaspoon salt
3 cups seeded diced tomatoes
1/4 cup sliced green onions
bottled hot pepper sauce. (optional)

Cook pasta according to package directions. Drain return pasta to hot pan. Meanwhile in a large resealable bag combine chicken, flour, and 1 Tbs of Cajun seasoning. seal and toss to coat. In a large skillet heat oil over medium-high heat. Add chicken; cook and stir until chicken is tender and no longer pink. Preheat the oven to 350 for sauce, in a medium saucepan heat cream over medium heat just until boiling , stirring occasionally. remove from heat , add one cup of cheese, the remaining 1 Tbs of Cajun seasoning and the salt whisking until cheese is melted and mixture is smooth. In a very large bowl combine cooked pasta, cooked chicken, sauce, tomato, and the remaining one cup cheese. spoon mixture into a greased 3 quart rectangular baking dish. Cover and bake for 25 - 30 minutes or until hot in center. sprinkle with green onion. If desired pass bottled hot pepper sauce.




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