Emily Hill's Cajun Chicken Pasta

1 lb. Farfalle (bowtie)

3 skinless, boneless chicken breasts, cut into bite-size pieces

4 tsp. Cajun seasoning

4 Tbsp. olive oil

2 red bell peppers, sliced

16-20 mushrooms, sliced

3 green onions, chopped

2 c. heavy cream

1/2 tsp. dried basil

1/2 tsp. lemon pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/4 tsp. Cajun seasoning

 

Place the chicken and Cajun seasoning in a plastic  bag.  Shake to coat.

 

Bring a large pot of slightly salted water to boil.  Add pasta and cook until al dente, drain.

 

While pasta is cooking, saute the chicken in olive oil in a large skillet over medium heat until no longer pink (7-10 min.) Add the bell pepper, mushrooms and green onions.  Saute and stir for 4-5 min. Reduce heat.

 

Add the cream and seasonings.  Simmer on low heat for about 3-5 min. until heated through.  Add the cooked pasta and toss to coat thoroughly.  Sprinkle with grated Parmesan cheese and serve.  Serves 6-8.

 

 

Kay Lundquist
Sego Lily