Chef Angie is cooking up a delicious cajun chicken pasta. It is easy to make and the family is sure to enjoy it.
Cajun Chicken Pasta
1 pound bow tie or rotini pasta
3 Cups cooked chicken breast meat cut into bite size cubes
2 tablespoons Cajun seasoning
1 tablespoon vegetable oil
2 cups cream
2 cups shredded Cheddar and Monterey Jack cheese blend
3 cups diced tomatoes (3 large)
1/4 cup sliced scallions (2)
hot-pepper sauce, for serving (optional)
Cook pasta following package directions. Drain well; return pasta to pan.
In small skillet place 1 tablespoon of oil and heat over med-high setting. Place chicken in hot oil and sprinkle with 1 tablespoon cajun seasoning. Stir to coat all chicken and allow to heat through.
In medium-size saucepan, bring cream just to a boil over med heat, stirring occasionally. Remove from heat; whisk in 1 cup of the cheese, the remaining 1 tablespoon cajun seasoning and whisk until cheese is melted and mixture is smooth.
In very large bowl, combine cooked pasta, cooked chicken, cream mixture, tomatoes and the remaining 1 cup cheese. Transfer to a baking dish. Bake, covered at 350 for 25 min or until heated through. Sprinkle with scallions before serving. Serve with salad and crusty bread.
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