Louisiana Chicken PastaSubmitted by: LUCKYMEGAN
For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
For the pasta:
8 oz. bowtie pasta
For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup skim milk
1/2 cup whole milk
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped
Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.
Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.
When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKYMEGAN.