Bow Tie Cajun Pasta

By Bostoncook

Arielle’s Recipes

Ingredients

• 2 boneless skinless chicken breast halves, cut into thin strips
• 2 tsp. Cajun seasoning
• 1 tablespoon margarine
• 8 slices bell peppers, green and red
• 4 large mushrooms, sliced
• 1 green onion, sliced
• 1 tablespoon cornstarch
• 2 cups half and half, divided
• 1/4 tsp dried basil
• 1/4 tsp lemon pepper
• 1/4 tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• 4 oz. farfalle, cooked and drained
• Grated Parmesan cheese
• Fresh parsley

Preparation

Step 1

1. Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat.

2. In a large nonstick skillet over medium heat, saute chicken in margarine until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce heat.

3. Mix cornstarch with a little half and half, and add along with remainder of half and half and seasonings; heat through.

4. Add cooked pasta and toss; heat through. Transfer to serving dish and sprinkle with Parmesan cheese. Garnish with chopped red pepper and snipped fresh parsley.

Notes: this was good - sauce was a bit thin, but fairly easy to make. Added more veggies.