Cajun Chicken Pasta

Name: Cajun Chicken Pasta
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 lb penne; 1 tbsp olive oil; 1 lb Asparagus; 1 Red Pepper; 1 Yellow Pepper; 1 cup frozen Peas; 1/2 cup onion; 1 tbsp garlic; 1 15 ounce can diced tomatoes; 1 tbsp honey; 3 Chipotles with adobo sauce; 2 cup heavy cream; 1/2 cup Parmesan; 1 tbsp olive oil; 6 chicken thighs; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp garlic; 2 tbsp chicken broth; 1 tbsp apple cider vinegar; 3/8 cup honey; 2 tsp soy sauce; 2 strip Tortillas cut into thin; 2 tbsp cilantro

This creamy and spicy Cajun Chicken Pasta recipe is sure to be a huge hit at your dinner table this evening!

Prep: 30 min
Cook: 35 min
Total time: 1 hr 5 min
Servings: 6 Servings

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Ingredients

1 lb penne
1 tbsp olive oil
1 lb Asparagus cut into 1 inch pieces
1 Red Pepper diced
1 Yellow Pepper diced
1 cup frozen Peas
1/2 cup onion chopped
1 tbsp garlic minced
1 15 ounce can diced tomatoes
1 tbsp honey
3 Chipotles with adobo sauce
2 cup heavy cream
1/2 cup Parmesan shredded
1 tbsp olive oil
6 chicken thighs boneless and skinless, cut into small bite sized pieces
1/2 tsp salt
1/2 tsp black pepper
1 tbsp garlic minced
2 tbsp chicken broth
1 tbsp apple cider vinegar
3/8 cup honey
2 tsp soy sauce
2 strip Tortillas cut into thin
2 tbsp cilantro chopped

Method

Pasta: Cook the pasta according to package directions minus 1 minute so it is just al dente. It will finish cooking with the sauce. (I always use a timer to make sure I don’t over cook the pasta).
Sauce: While the pasta is cooking, make the sauce. Add the remaining sauce ingredients to a blender and blend till smooth. Save for later.
Honey Chicken: Heat the oil in a large skillet. Season the chicken pieces with salt and pepper and cook in the pan for 3 minutes per side or until browned. You may need to do this in a couple of batches so you don’t overcrowd the pan. Don’t overcook or they will dry out.
While the chicken cooks, combine the garlic, chicken broth, vinegar, honey and soy sauce together in a pan and simmer for 3 to 4 minutes. Remove the chicken from the pan and pour the sauce over it.
Tortilla Strips: Cut the tortillas into matchstick thin pieces and place on a pan, spray with cooking spray. Bake at 375° for 4 to 5 minutes, stir halfway. Watch carefully so they don’t burn.

375°
Vegetables: Heat a tablespoon of olive oil in the pan and add the red and yellow peppers, asparagus, and peas. Saute for 4 to 5 minutes, then pour the sauce into the pan, whisking continually so the cream doesn’t curdle. Continue to simmer on low for another 4 minutes.
Assembly: Add the pasta and toss to coat, then add the chicken.
Serve bowls topped with tortilla strips and cilantro.