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BOW TIE CAJUN PASTA




Source of Recipe


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List of Ingredients






2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons Cajun seasoning
1 tablespoon margarine
8 slices each green and sweet red pepper
4 large fresh mushrooms sliced
1 green onion, sliced
1 tablespoon cornstarch
2 cups half and half, divided
1/4 tsp dried basil
1/4 tsp lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces bow tie pasta, cooked and drained
Grated Parmesan cheese
Fresh parsley

Place chicken and Cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, sauté chicken in margarine until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce heat. Mix cornstarch with a little half and half, and add along with remainder of half and half and seasonings; heat through. Add cooked pasta and toss; heat through. Transfer to serving dish and sprinkle with Parmesan cheese. Garnish with chopped red pepper and snipped fresh parsley.

NOTE: The fat content has been reduced by 1/2 from the original by cutting the margarine in half and using half and half instead of heavy cream.


Recipe