Cajun Chicken Pasta

One of our all time favorite meals is Cajun Chicken Pasta. My sister got me the "9X13 The Pan That Can" cookbook and this recipe by far is the best in the book.

16 oz of bow tie pasta

1 1/2 lbs of chicken

2 Tbs Cajun seasoning

2 Tbs all purpose flour

1 Tbs oil

2 cups heavy cream

2 cups shredded Monterrey Jack & Cheddar cheese mix

14 1/2 oz can of petite diced tomatoes

Cook the pasta and set aside.

Cut up the chicken into bite size pieces. In a zip lock bag put the flour and 1 Tbs of the Cajun seasoning. Shake in the bag until the chicken is coated.

Add the oil to a pan and add the chicken. Cook the chicken thoroughly.

Add the cooked chicken and the can of tomatoes to the pasta.

Put the heavy cream into a sauce pan. Heat over medium high heat until boiling and remove from heat. After removing from heat, whisk in the remaining 1 Tbs of Cajun seasoning and 1 cup of shredded cheese. Stir until smooth.

Pour the sauce over the pasta, chicken, and tomato mix and stir. Add the remaining cup of cheese.

Cook for 30 minutes at 350 or until warm throughout.

This recipe makes 8 - 10 servings! So invite your friends over and try this wonderful dish!