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Bow Tie Cajun Pasta


  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 2 teaspoons 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 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 oz.s 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, 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.

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Omigosh this sounds super flavorful and with all of those colorful veggies, I'm guessing it looks as yummy as it sounds. I appreciate the tip on cutting the fat but I kinda agree with Edmund on this one... sometimes butter is a good thing. I'm not sure if I'd go the half and half you think milk would be ok to use instead?

My wife and I both love Cajun food, and this sounds like a good recipe to try out. I'm not that concerned with restricting my fat intake, so I think I'd like to try making this with butter rather than margarine. The half-and-half instead of heavy cream is a substitution I can easily live with.


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