Cajun Chicken Pasta

Ingredients (Serves 4)

• 1 tsp olive or canola oil
• 1 lb. chicken breast or tenders
• 1-1/2 tsp no-salt added Cajun seasoning, divided
• 3/4 tsp salt, divided
• 1 large onion or 2 small/medium onions, chopped
• 2 bell peppers, chopped
• 16 oz. mushrooms, sliced
• 1 TBSP butter
• 2 cloves garlic, minced
• 6 oz. dried pasta
• 2/3 cup milk, 2% or whole
• 3 TBSP cream cheese
• 1 oz. (1/4 cup) Parmesan cheese, shredded
• 1 lemon {optional}
• 2 green onions, chopped {optional}

Instructions

Heat oil in a large skillet over medium-high heat. Sprinkle 1/2 tsp Cajun seasoning and 1/4 tsp salt over both sides of chicken. Add chicken to skillet and cook until browned on both sides {about 5 minutes per side}. Transfer chicken to a plate; set aside.

Add onions, bell peppers, and 1/2 tsp Cajun seasoning to skillet, and cook until tender, about 10 minutes, stirring occasionally. Transfer to the plate with chicken.

Add mushrooms & butter to pan, and cook until mushrooms release their juices, about 7 minutes. Stir occasionally.

Meanwhile, bring a pot of water to a boil. Add pasta and cook. Drain and set aside.

Once mushrooms are cooked, add garlic to skillet. Stir for 30 seconds, then add reserved chicken, onions, bell peppers, remaining 1/2 tsp salt, and remaining 1/2 tsp Cajun seasoning. Cook for about 5 minutes, stirring occasionally.

Reduce heat to medium, and stir in milk, cream cheese, and Parmesan cheese. Be sure to scrape up any bits that have gotten stuck to the bottom of the pan. {Your sauce will probably turn a creamish-brown color; this is good}.

Let sauce boil for about 2 minutes, stirring often. Add in cooked & drained pasta. Stir well to coat, and serve with some lemon wedges and green onions if desired.

Notes: you could use 1 lb. shrimp in place of the chicken but the cooking time will be a lot shorter {in the first step, cook for less than 2 minutes per side}

Any pasta works in this recipe – I’ve used penne, gluten-free shells, and spaghetti. All were great

Use any color bell peppers. Any combination works.

If you don’t have salt-free Cajun seasoning, omit the salt.

You don’t have to use butter but it makes it really creamy & delicious. Omit it if you’d like.

Recipe slightly based off one from Key Ingredient