Cajun Chicken Pasta

By bonitariley

Prep Time: 40 min
Cook Time: 20 min
Ready in: 1 h
Yield: 4 servings

Read more at http://www.texanerin.com/2016/01/healthier-cajun-chicken-pasta.html#qbXUZEVLdwUD8wtP.99
Read more at http://www.texanerin.com/2016/02/paleo-lemon-cookies.html#APUPCcoES9dqLI9t.99
Read more at http://www.texanerin.com/2016/01/healthier-cajun-chicken-pasta.html#grrmKD9I3wOsxQPk.99

Ingredients

• For the pasta and sauce:
• medium red bell pepper
• 1 medium green bell pepper
• 8 ounces (225 grams) fresh mushrooms
• 1 pound (455 grams) boneless, skinless chicken breast
• 2 teaspoons Cajun seasoning (I used Tony Chachere's but you could use a homemade mix)
• 2 tablespoons olive oil, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, or more to taste
• 1/8 teaspoon coarsely ground black pepper
• 8 ounces (225 grams) dry linguine or fettuccine (use gluten-free or whole wheat pasta, if desired)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon white whole wheat or all-purpose flour (use a GF all-purpose flour for a GF version)
• 1 1/2 cups (355 milliliters) whole milk
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt (I like things salty and use 1/2 teaspoon)
• 1/8 teaspoon coarsely ground black pepper
• 3 tablespoons cream cheese or neufchatel cheese
• 1 cup (88 grams) grated Pecorino Romano or Parmesan, plus more for sprinkling on top, if desired
• 2 tablespoons chopped fresh parsley, optional
• Read more at http://www.texanerin.com/2016/01/healthier-cajun-chicken-pasta.html#qbXUZEVLdwUD8wtP.99
• Read more at http://www.texanerin.com/2016/02/paleo-lemon-cookies.html#APUPCcoES9dqLI9t.99

Details

Adapted from texanerin.com

Preparation

Step 1

For the vegetables and chicken:

Remove the seeds from the bell peppers and cut the bell peppers into 1/3" strips.
Cut the mushrooms into 1/4" slices. Set the vegetables aside and cut the chicken into bite-sized pieces. Rub the Cajun seasoning on it.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add bell pepper strips and saute, stirring frequently, for 5 minutes.
Add the sliced mushrooms and saute for another 4-5 minutes or until the vegetables are tender enough for your liking. Season with garlic powder, salt and pepper and then remove the vegetables to a medium bowl. Cover with foil or a plate.
Turn the heat up to medium-high and add the remaining 1 tablespoon olive oil to the pan. Depending on the size of your skillet, you may need to cook the chicken in two batches. Cook the chicken pieces for about 6-9 minutes, flipping halfway through. Remove the chicken to the bowl with the vegetables and cover.
For the pasta and sauce:

Prepare the pasta according to the package directions. When it's finished, drain it but do not rinse. Return to the pot.
Meanwhile, in a medium skillet over medium heat, heat the olive oil.
Add the minced garlic and cook until soft – about 1-2 minutes.
Stir in the flour and cook, stirring constantly, for 1 minute.
Whisk in the milk, Cajun seasoning, lemon pepper, salt and pepper and cook, whisking constantly, until the sauce has thickened slightly – about 3 minutes.
Add the cream cheese, Pecorino Romano and whisk until completely melted.
Add the sauce to the prepared pasta and mix until combined. Stir in the vegetables and chicken. Sprinkle with additional cheese and parsley, if desired.
Serve immediately and refrigerate any leftovers for up to 4 days.

Read more at http://www.texanerin.com/2016/01/healthier-cajun-chicken-pasta.html#qbXUZEVLdwUD8wtP.99
Read more at http://www.texanerin.com/2016/02/paleo-lemon-cookies.html#APUPCcoES9dqLI9t.99
Read more at http://www.texanerin.com/2016/01/healthier-cajun-chicken-pasta.html#grrmKD9I3wOsxQPk.99