Bow Tie Cajun Pasta
Ingredients
- 2 boneless skinless chicken breast halves, cut into thin strips
- 2 teaspoon cajun seasoning
- 1 tbl. margarine
- 8 slices each green and sweet red pepper
- 4 large fresh mushrooms sliced
- 1 green onion, sliced
- 1 tb. cornstarch
- 2 cup 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 oz. bow tie pasta, cooked and drained
- Grated Parmesan cheese
- Fresh parsley
Instructions
Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, saute 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.