Cajun Chicken Pasta - skillet dinner (PREP COOK recipes contain directions for cooking in preparation ahead of time. I like to PREP COOK on the weekend and then have quick, easy meals during the week using the prepped dishes).
1 1/2 lb boneless, skinless chicken breast, cut into cubes
2 Tbsp Wildtree Natural Grapeseed oil, divided
2 Tbsp Cajun seasoning, divided - can use more or less to your taste
6 to 8 mini peppers, depends on sizes
1 small yellow onion, chopped
1 (14 oz) can diced tomatoes with basil, garlic and oregano, drain well
2 cups chicken broth, divided
1 cup heavy cream (could use the fat free variety)
2 tsp Wildtree Garlic Galore Seasoning Blend
1 pound uncooked pasta
Sprinkle 1 Tbsp Cajun seasoning over the chicken pieces. Toss to coat. Heat 1 Tbsp oil in a large skillet over high heat. Add chicken and allow to brown on one side. Turn chicken to brown the other side. Remove and place on a clean plate - set aside.
Add 1/2 Tbsp oil, peppers and onions, Cook until caramelized (dark/black areas). Add tomatoes and cook about 1 minute to heat through. Remove vegetables and add to chicken - set aside.
Pour in 1 cup chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze. Reduce heat to medium and slowly add the heavy cream, whisking constantly. Add remaining 1 Tbsp Cajun seasoning (more or less, to taste) and Garlic Galore. Cook over medium heat until starts to thicken. Return chicken and vegetables to the skillet. For PREP COOK - stop here and see notes below.
Stir in 1 cup chicken broth and 1 cup water bring to a boil. Add 1 pound pasta (I used penne). Continue to cook, stirring occasionally, until pasta is al dente. Add more water if necessary as it cooks to keep it 'saucy'.
PREP COOK sauce
PREP COOK - stop where noted above. Refrigerate the sauce until meal time. Place sauce in skillet and continue as instructed in the recipe.
You can also stop at the PREP COOK note and serve over spaghetti type pasta or noodles.