CAJUN CHICKEN PASTA

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 ¼ lb boneless skinless fowl breasts reduce into bite-sized pieces
• 2-3 tablespoons Cajun seasoning ideally homemade
• 8 oz mushrooms sliced thick
• 1 pink bell pepper diced small
• ½ lb. sparkling asparagus trimmed and reduce into 1-inch segments
• 3 cloves garlic minced
• 3 cups low sodium poultry broth
• 1 cup complete or 2% milk
• ½ cup heavy cream
• 12 oz. penne pasta
• 4 oz cream cheese
• 1 cup grated Parmesan Cheese
• Kosher salt and clean floor black pepper
• chopped clean thyme and parsley

Instructions

Heat 1 tablespoon olive oil and two tablespoons butter in a massive pot over medium-high heat.
While that is heating up add the cut-up poultry to a small bowl and sprinkle 1-2 tablespoons of Cajun seasoning. Toss to coat the hen and add the rooster to the warm pot browning on each sides. Work in batches so you do not overcrowd the pot. Continue to prepare dinner the fowl till it is cooked through. Remove the rooster to a plate. and cowl loosely to hold warm.

If quintessential warmth some other tablespoon of olive oil in the pot over medium heat. Add the mushrooms and prepare dinner for 2-3 minutes. Add the crimson bell pepper and asparagus and proceed cooking for quite a few minutes or till the mushrooms are browned and the veggies are barely tender. Remove the veggies to a plate.
Melt the closing butter in the pot over low heat. Add the garlic and cook dinner for 1 minute whilst stirring constantly. Add the poultry broth, milk, and cream bringing it to a boil. Add the pasta and gently boil till the pasta cooks tender.

Remove the pot from the warmness and stir in the cream cheese, Parmesan cheese, and Cajun seasoning. Add the fowl and veggies returned to the pot and stir to warm. Season with kosher salt and sparkling floor black pepper to taste. If favored pinnacle with chopped clean thyme or parsley.

Notes

Make your very own Homemade Cajun Seasoning so you can manipulate the salt and the quantity of floor cayenne pepper which is the major spice that provides heat.
I add between 2-3 tablespoons of Cajun seasoning to this recipe however I usually use home made seasoning which is a little tamer. It is fantastic to add a little at a time to taste. Start out with simply a tablespoon for the fowl portions till you parent out your warmth tolerance.
You can use various specific pasta shapes in this recipe such as linguine, fettuccine, spaghetti, small shells, penne, rigatoni, elbow, or cavatelli. The cooking time may range through a few minutes so preserve checking to see when the pasta is tender.
Cook the pasta over a very low boil stirring frequently. Try to hold the pasta below the liquid including extra hen broth, milk, and cream in the equal recipe proportions if necessary.
Don’t overcook the bell peppers or asparagus as you do not favor them to get mushy.
If your warmth tolerance is low add Cajun seasoning to style in the sauce.
Add a couple of tablespoons of hen broth at a time if the sauce receives too thick
Store leftovers in an hermetic container in the fridge for up to three days. Reheat in the microwave at decreased energy or on the stovetop on low.
Freeze for up to two months in a sturdy freezer container. Thaw in the fridge overnight. Reheat in the microwave at decreased strength or on the stovetop on low.

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