-
1
Boil water in large pasta pot.
-
2
(While waiting for boil, finely slice white onion and red pepper, set to side)
-
3
Add pasta to boiling water and boil 11 to 13 minutes.
-
4
(While boiling pasta, get chicken breats ready to cook)
-
5
Cut breasts in half, season with pepper, Italian seasoning, and a dash of salt and cajun seasoning.
-
6
(Heat oil over med-high heat then add chicken and sautee in large pan until done about 10-15 minutes)
-
7
Remove chicken from sautee pan and set aside.
-
8
In same pan Sautee red peppers, white onions, garlic.
-
9
Add 1/4 tsp.
-
10
sugar to veggies and a pinch of salt.
-
11
Cook until translucent and soft.
-
12
Add to chicken.
-
13
(Clean pan)
-
14
When pasta is done, drain and set aside.
-
15
Boil small sauce pan of water and cook frozen peas per directions on bag.
-
16
Once done, drain and add peas to pasta.
-
17
Add heavy cream and cajun seasoning to Sautee pan, heating over med-high heat bring to a boil.
-
18
Add a pinch of salt and some coarse black pepper.
-
19
Reduce heat and simmer for 4-5 minutes or until thickens.
-
20
Remove from heat and stir in grated cheeses.
-
21
Go slowly but not toooo slow.
-
22
If the cream cools to much the cheese won't melt.
-
23
If this happens then turn heat on low and continue to mix in until mostly blended.
-
24
It may be a little lumpy, it's okay.
-
25
Cut up cooked chicken, add it and veggies to pasta/peas.
-
26
Then add sauce and toss in bowl.
-
27
All done!
-
28
Don't forget to let me know what you think of the recipe!
