Ingredients: |
Ingredients: 1/2 lb. Penne pasta, cooked and drained according to pkg. directions
2 T Olive Oil
1 lb. Boneless Skinless Chicken Breast, diced into 1 inch pieces
2 T Unsalted Butter
3/4 c yellow onion, diced
3/4 c red bell pepper, diced
1 T Minced Garlic
1 T. Cajun Seasoning Blend
1/2 t Salt
1/4 t Black Pepper
2 T All-purpose Flour
1 c Chicken Broth
1 c Heavy Cream
10 oz can Rotel Original diced tomatoes with green chilies
3 t finely chopped fresh Parsley divided into 2 t and 1 t
4 oz container of grated Parmesan Cheese
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Directions: |
Directions:Cook the pasta according to the pkg. directions. Drain the pasta and set aside.
In a large 12-inch skillet over medium-high heat, add the olive oil. Once the oil is hot, add the diced chicken pieces. Cook the chicken for 7- 8 min. or until cooked through and lightly browned on all sides. Transfer the chicken to a plate and set aside while preparing the sauce.
Turn the hear of the skillet down to medium and add the unsalted butter, diced yellow onion, dices red bell pepper and minced garlic. Cook for 1 - 2 minutes, then add the cajun seasoning, salt and black pepper. Cook for another minute or until the vegetables are cooked through and tender.
Sprinkle the flour over the sauteed vegetables and cook just until all the flour has been absorbed into the butter.
Slowly pour the chicken broth into the skillet while whisking constantly until all the flour has been mixed in with no lumps.
To the skillet, add the cream and Rotel. Stir to combine. Allow the sauce to come to a low boil, reduce the heat to low and simmer for 8 - 10 or until the sauce thickens. Be sure to stir the sauce often to avoid lumps and prevent the sauce from burning.
Once the sauce has thickened, add the chicken back to the skillet along with 2 t of the chopped parsley. Stir.
Lastly, add the cooked and drained penne pasta and the grated parmesan cheese and stir to combine all the ingredients together.
Turn off the heat to the skillet and allow the cajun chicken pasta to sit for 3 - 4 minutes to allow the pasta to absorb some of the sauce and the sauce to thicken slightly. Garnish with the remaining 1 t of parsley. |
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