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1
Start with prepping your peppers.
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2
For those of y'all who follow my recipes you know I like to julienne my veggies.
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3
You can slice and use any color bell pepper, but I would stick to bell peppers rather than changing the veg.
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4
If you do, please comment I would like to know how it turned out.
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5
On a clean cutting board.
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6
Cut your chicken into bite size pieces.
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7
I usually go for half an inch.
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8
After cutting chicken coat with cajun seasoning.
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9
We will save the other seasonings for the sauce.
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10
Leave chicken in fridge for hour minimum, 24 hours max.
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11
Start with boiling water for pasta.
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12
Use any kind of pasta.
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13
We like to use veggie pasta for healtier balance.
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14
When the water is ready throw in pasta, and heat oil in skillet or wok.
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15
When oil is hot, toss in chicken and cook till you see no raw outside pieces.
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16
Chicken will finish cooking with the veggies.
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17
Toss in veggies and cook till veggies are bendable, but still crunchy.
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18
The veggies will finish cooking in the sauce.
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19
Toss in heavy cream and the rest of your seasonings.
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20
Bring cream to a simmer, and toss in parmesan cheese.
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21
Please be smart and get some parmesan you have to grate.
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22
Kraft is not cheese.
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23
Try to find a 12-24 month aged cheese.
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24
You will thank me for it.
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25
This dish doesn't require salt since you have such a salty cheese.
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26
You can add ground pepper if you like.
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27
Cook until sauce thickens just a little.
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28
You're not looking for a heavy looking sauce.
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29
Drain pasta and plate adding sauce to your liking.
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30
My wife drowns her noodles with sauce.
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31
Add some extra grated parmesan, and serve with some tasty french bread.
