Pasta dishes are pure comfort to me. I love them. My waistline doesnt, but it's okay. What I love about this dish is how easy it is. I use a jar of store-bought Alfredo sauce to help out with time and money. It also calls for 'halves' of bell peppers. Dont worry about wasting the other half. I have just recently started freezing my bell peppers and onion halves I dont need right away. I chop them up, throw them in a sandwich baggie and put them in my freezer. It works out perfectly the next time I need them in a recipe.
Also, this 'cajun seasoning' mixture makes a lot. Store it in an air tight container, and it will last 6 months or so. Only use the smallest amount your taste buds can handle. It can get spicy!
Cajun Chicken Pasta
Serves 4
1/2 lb (8 oz) Linguine or Penne Pasta (Either work great)
2-3 boneless skinless Chicken Breasts, cut into small cubes
1-2 teaspoons Cajun seasoning (recipe below)
1 Tablespoon Olive Oil
1/2 cup Red Bell Pepper, chopped
1/2 cup Green Bell Pepper, chopped
1 jar Alfredo Sauce (I use Ragu brand)
1/2 cup Milk
1/4 teaspoon Ground Black Pepper
1/2 cup shredded Parmesan Cheese
Boil the pasta noodles in a large pot of water according to package directions.
Meanwhile, sprinkle the chicken breast cubes with the cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Saute bell peppers for about 5 minutes. Stir in the cubed chicken breasts and cook until peppers are soft and chicken is thoroughly cooked, about 10 minutes. Reduce heat to medium low and stir in alfredo sauce and milk. Sprinkle in pepper. Cook until mixture is thoroughly heated.
Drain the water from pasta and add pasta to the alfredo sauce. Toss to coat. Serve in individual bowls and sprinkle with parmesan cheese.
Cajun Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Dried Thyme
1 Tablespoon Ground Red Pepper (Cayenne)
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoon Salt
1 Tablespoon Black Pepper
Combine all together in a small air tight container. Store for up to six months.
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