Cajun Chicken Pasta

Here’s a dish that would be perfect for Mardi Gras if you don’t like Gumbo or Jambalaya….this Cajun Chicken Pasta!  This is a dish my mom has been making for several years now.  I have no idea which magazine she got the recipe from (Mom, feel free to comment on that!), but I love it and so does The Picky Apple.  I’m not sure why I waited so long, but I finally tried to recreate this at my house.  I didn’t have the exact recipe, and just winged it, but I’ve listed some approximate amounts below.  The “Cajun” in this dish comes from the use of Tony’s Chacheres‘s (that’s pronounces Sash-er-ee, to all you non-Cajun speakers).

Cajun Chicken Pasta

Ingredients:

• 2 tbsp butter
• 3 boneless skinless chicken breasts, cut lengthwise into 1/2 inch thick strips
• 3 1/2 tsp Tony Chachere’s, divided
• 1/2 onion, chopped (approx 1/2 cup)
• 1 tsp minced garlic
• 2 bell peppers, sliced
• 1/2 package mushrooms
• 2 cups half and half
• spaghetti noodles

Melt 1 tbsp butter in a large skillet over medium-high heat.  Sprinkle 1.5 tsp Tony Chachere’s on sliced chicken, then sauteed chicken in skillet until barely browned.  Don’t overcook chicken!  Move to chicken to a plate and keep warm.  Melt the other tablespoon of butter in the skillet, then cook onions, garlic, peppers and mushrooms for about 10 minutes.  Add half and half and remaining Tony Chachere’s.  Cook for 5 minutes, stirring occasionally.  Add chicken back in and cook for another 5 minutes.  Serve over spaghetti noodles.