Creamy Cajun Chicken Pasta
2 boneless, skinless chicken breasts
6 tsp Brass Ring Cajun Spice, divided
12 oz. dry pasta, linguine or fettuccine work best
2 tbsp. butter
2 cloves garlic, minced
3 tbsp. all purpose flour
1 cup milk
1/2 cup heavy cream
1/3 cup shredded parmesan cheese
1 medium red bell pepper, sliced into thin strips and then halved
1 medium yellow bell pepper, sliced into thin strips and then halved
1/2 medium red onion, sliced into thin strips
a good handful of button mushrooms, sliced (we used crimini)
Cut chicken into strips, and toss with olive oil before tossing into a hot pan. Cook 8 - 10 mins or until chicken is done. Sprinkle with 2 tsp Brass Ring Cajun Spice halfway through. Cover and set aside.
Boil pasta in water as per directions on package.
In a medium saucepan, melt butter over medium heat. Stir in garlic and flour, whisking constantly until it starts to smooth - about 1 minute. While still whisking, pour in milk. Stir in 2 tsp of BR Cajun Spice. Bring mixture to a boil, stirring constantly. Reduce heat to low and stir in parmesan cheese and cream, then cook until cheese has melted. Remove from heat, set aside.
Put a little olive oil in a large skillet and heat over medium heat. Add red and yellow peppers and red onion, sauté for 2-3 mins. Add 1 tsp BR Cajun Spice and mushrooms and continue to sauté for another 2 mins.
Put pasta on plate and drizzle sauce mixture over the pasta, toss if desired. Add pepper mixture and chicken and drizzle more sauce on top. Sprinkle with some BR Cajun Spice and enjoy!