Ingredients: |
Ingredients: 6 ounces mini farfalle pasta
Olive oil
1 pound boneless, skinless chicken breasts, pounded thin
2 to 3 teaspoons cajun seasoning
3 tablespoons butter
8 ounces mushrooms, sliced
1 small onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 garlic cloves, minced
1 teaspoon salt
1/4 cup flour
46 ounces chicken broth (with cajun seasoning added)
1 1/2 cups heavy cream
1 cup frozen peas
1 can (10 ounces) diced tomatoes
1 cup freshly grated parmesan
1 teaspoon basil
Chopped bacon for garnish
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Directions: |
Directions:Whisk together olive oil and cajun seasoning. Add chicken, and coat. Refrigerate for 30 minutes.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Add chicken, and cook undisturbed for 2 to 4 minutes or until nicely browned on one side. Turn chicken over. Add 1/2 cup chicken broth. Cover, and reduce heat to medium. Cook for 6 to 8 more minutes or until chicken is cooked through. Remove to a cutting board, and let rest 5 to 10 minutes before dicing into bite sized pieces.
Cook pasta al dente in generously salted water. Rinse, and set aside.
Melt butter in large stockpot over medium heat. Add mushrooms and onions, and cook until onions are tender - about 5 minutes. Add peppers and garlic, and cook for 30 seconds. Sprinkle in flour, and cook (stirring constantly) for 3 minutes.
Gradually stir in remaining chicken broth and heavy cream. Bring soup to a boil, then reduce to a simmer, stirring frequently until thickened to desired consistency, approximately 3 to 5 minutes.
Return chopped chicken to the pot, along with peas, tomatoes, and cooked pasta. Simmer until heated through, then stir in parmesan until melted and basil.
Taste, and add more salt and pepper as needed.
Garnish with bacon. |
This recipe for CREAMY CAJUN CHICKEN PASTA SOUP is from