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Shop the Sale: Cajun Chicken Pasta

Summertime is hot and so is this pasta.

Even during the hot summer months, I love a good pasta dish. Hey, it’s the Italian in me. This pasta dish combines the best of summer and Cajun heat with hearty pasta for a dish that’s sure to please.

Brookshire’s Boneless Fryer Breasts or Chicken Tenders are on sale this week, so stock up. Either version would be great for this recipe, which could even be served as a side dish on the Fourth of July.

Cajun Chicken Pasta
Serves 4

3/4 lb rotini pasta, cooked according to package
2 Tbsp butter
2 to 3 skinless boneless chicken breast halves, sliced 1/2-inch thick
3 cloves garlic, minced
1 bunch green onions, about 6, chopped
1 1/2 to 2 Tbsp Cajun seasoning, or to taste
1 scant tsp freshly ground black pepper
1 scant tsp ground red pepper (cayenne)
8 oz heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 oz fresh mushrooms, quartered
1/2 cup parmesan cheese, grated

Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.

Nutritional Information: Calories Per Serving: 690, Calories from Fat: 319, Fat: 36 g, Cholesterol: 231 mg, Sodium: 239 mg, Carbohydrates: 55 g, Fiber: 2 g, Sugars: 4 g, Protein: 38 g

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