Macarrão com frango cajun

Ingredientes

• 1 pound boneless skinless chicken breast
• 2 tablespoons cajun seasoning (divided)
• 1/4 cup olive oil (divided)
• 1 tablespoons minced garlic
• 1 cup diced yellow onion (1/4" dice)
• 1/2 cup diced red bell pepper (1/2" dice)
• 1/2 cup diced green pepper (1/2" dice)
• 14.5 ounce fire roasted diced tomatoes
• 8 ounces dried penne pasta (2 cups)
• 4 cups unsalted chicken stock (or broth)
• 1/2 cup heavy whipping cream
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped parsley

Modo de preparo

1. 1

   Prepare the Chicken - Cut the chicken breast into about 1-inch cubes. In a medium bowl, combine the pieces with 1 tablespoon of the cajun seasoning and 1 tablespoon of olive oil.

2. 2

   Cook the Chicken - Heat a large high-sided skillet or dutch oven over medium heat. Once hot, add 2 tablespoons of olive oil. Add the chicken to a single layer and cook without moving until the surface is golden brown, about 2 to 3 minutes. Saute until fully cooked, about 3 minutes. Transfer to a clean bowl and cover to keep warm.

3. 3

   Saute the Vegetables - Reduce the heat to medium-low and add 1 tablespoon olive oil. Add the onion and minced garlic, and saute for 2 minutes. Add the bell peppers and saute for 2 minutes. Stir in the fire-roasted tomatoes with the juice, scraping the bottom of the pan to release any browned bits.

4. 4

   Cook the Pasta - Add the pasta, stock, and remaining Cajun seasoning to the pan. Bring to a boil over high heat. Cook and stir frequently until the pasta is tender and the stock has mostly evaporated, keeping a small amount of liquid in the pan to create a light sauce, about 14 to 16 minutes.

5. 5

   Make the Sauce - Reduce the heat to low. Stir in the heavy cream and parmesan cheese. Stir in the chicken, cooking until warm, about 2 minutes.

6. 6

   To Serve - Serve garnished with parsley.