- 8
Ingredients
- 1 lb. bow tie or rotini pasta
- 1 1/2 lb. chicken breasts, cut into 2" pieces
- 2 Tbsp. flour
- 2 Tbsp. Cajun seasoning
- 1 Tbsp. cooking oil
- 2 cups whipping cream
- 2 cups shredded Cheddar and Monterey Jack cheese blend (8 oz)
- 1/2 tea. salt
- 3 cups diced seeded tomatoes
- 1/4 cup sliced green onions
- Tabasco, optional
Preparation
Step 1
Cook pasta according to package directions; drain. Place in a very large bowl; set aside.
In a large zip-lock combine chicken, flour, and 1 Tbsp. Cajun seasoning. Seal bag; toss to coat. In a large skillet heat oil over medium high heat. Add chicken; cook and stir until chicken is no longer pink. Transfer chicken to bowl with pasta.
Grease a 9x13 baking dish; set aside. Preheat oven to 350 degrees.
For cheese sauce, in a medium saucepan bring whipping cream just to boiling over medium heat, stirring ocasionally. Remove from heat. Whisk in 1 cup of the cheese, the remaining 1 Tbsp. cajun seasoning and the salt until cheese is melted and mixture is smooth.
Add cheese sausce, tomatoes, and the remainning 1 cup cheese to the bowl with the chicken and pasta; toss to combine. Transfer to prepared dish.
Bake, covered, for 25-30 minutes or until heated through.