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LOCATION: Recipes >> Pasta >> Bow Tie Cajun Pasta

Print this Recipe    Bow Tie Cajun Pasta

2 boneless skinless chicken breast halves, cut into thin strips
2 tsp. 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 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. 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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