Pâtes au poulet cajun

Ingrédients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 1/4 lb boneless skinless chicken breasts cut into bite-sized pieces
• 2-3 tablespoons Cajun seasoning (preferably homemade)
• 8 ounces mushrooms sliced thick
• 1 red bell pepper diced small
• 1/2 lb. fresh asparagus trimmed and cut into 1-inch segments
• 3 cloves garlic minced
• 3 cups low sodium chicken broth
• 1 cup whole or 2% milk
• 1/2 cup heavy cream
• 12 ounces penne pasta
• 4 ounces cream cheese
• 1 cup grated Parmesan Cheese
• Kosher salt and fresh ground black pepper
• chopped fresh thyme and parsley

Préparation

1. 1

   Heat 1 tablespoon olive oil and 2 tablespoons butter in a large pot over medium-high heat.

2. 2

   While that is heating up add the cut-up chicken to a small bowl and sprinkle 1-2 tablespoons of Cajun seasoning. Toss to coat the chicken and add the chicken to the hot pot browning on both sides. Work in batches so you don't overcrowd the pot. Continue to cook the chicken until it is cooked through. Remove the chicken to a plate. and cover loosely to keep warm.

3. 3

   If necessary heat another tablespoon of olive oil in the pot over medium heat. Add the mushrooms and cook for 2-3 minutes. Add the red bell pepper and asparagus and continue cooking for several minutes or until the mushrooms are browned and the vegetables are slightly tender. Remove the vegetables to a plate.

4. 4

   Melt the remaining butter in the pot over low heat. Add the garlic and cook for 1 minute while stirring constantly. Add the chicken broth, milk, and cream bringing it to a boil. Add the pasta and gently boil until the pasta cooks tender.

5. 5

   Remove the pot from the heat and stir in the cream cheese, Parmesan cheese, and Cajun seasoning. Add the chicken and vegetables back to the pot and stir to warm. Season with kosher salt and fresh ground black pepper to taste. If desired top with chopped fresh thyme or parsley.