CAJUN CHICKEN PASTA


CAJUN CHICKEN PASTA


8 oz. pasta
1 tsp canola oil
l lb chicken, cubed
1 ½ tsp creole or cajun seasoning
1 medium green pepper, chopped
1 medium onion, chopped
2 medium ribs of celery, chopped
2 medium cloves of garlic, minced
1 ½ cups chicken broth
2 TBS flour
½ cup cream or milk
¼ tsp salt

Prepare pasta and set aside.

In a large nonstick skillet, heat the oil over medium-high heat. Put chicken in skillet and sprinkle with seasoning. Cook for 2 minutes on each side or until thoroughly browned.

Stir in the pepper, onion, celery and garlic. Sprinkle again with seasoning. Cook for 2-3 minutes or until the vegetables are crisp-tending, stirring occasionally.

Pour in the broth. Bring to a boil. Reduce heat and simmer, covered, for 8-10 minutes or until the vegetables are tender and the chicken is cooked through.

Put the flour in a small bowl. Pour in the cream or milk, whisking until smooth. Stir into the chicken mixture. Increase heat to medium high and cook for 2-3 minutes or until the sauce is thickened, stirring occasionally.

Stir in the pasta and salt. Cook for 2-3 minutes or until heated through.

NOTES:

Serve with a baguette and green salad.

I used frozen chopped assorted peppers.

Next time we will use less pasta and probable double the vegetables. 

Would probably also be good without chicken, if you double the veggies.

Be careful with the seasoning if you are not used to it. You can always add more at any stage, so start with less.

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