Cajun Style Chicken Pasta

Ingredients:

1.5 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes

3 teaspoons Cajun Spice Mix

170 g Macaroni

1 Tablespoons Olive Oil

2 Tablespoons Butter

1/2 cup of sliced carrots

1/4 whole Large Red Onion, Sliced

2 cloves Garlic, Minced

1 small or 1/2 medium Tomato, Diced

1 1/4 cups Low Sodium Chicken Stock

1/2 cup Heavy Cream

3/4 tsp Cayenne Pepper or Kashmiri chili powder

Freshly Ground Black Pepper, To Taste

Salt To Taste

Method: Cook pasta according to package directions. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1/2 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Allow chicken to brown on both sides. Remove and place on a clean plate. Add remaining olive oil and butter. When heated, add carrots, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze till the liquid is reduced to about 3/4 cup. Reduce heat to medium-low and pour in cream, stirring constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, cajun spice and/or salt to taste. Sauce should be spicy. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained macaroni and toss to combine. Top with chopped fresh parsley.

Happy Cooking!

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