This is so incredibly good, no one will believe how simple it is to make (I won´t tell if you won´t.)
Serve this with warm garlic toast, and a fruity glass of white wine to cut through some of the "Cajun Fire".
Cajun Chicken Pasta
3/4 pound rotini, cooked
2 tablespoons butter
2 skinless boneless chicken breast halves, in 1/2" slices
3 cloves garlic, minced
1 bunch green onion, chopped
3 tablespoons Cajun seasoning, adjust as needed
1 teaspoon ground white pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
3/4 cup parmesan cheese, grated
Cook rotini according to package directions. Drain; set aside.
Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken. Cook, stirring frequently, until browned, about 5 to 8 minutes. Add garlic, onions, blackening/cajun spice and ground peppers.
Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes.
Stir in cream and let simmer another 2-3 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked rotini and serve immediately.
