Ingredients Jump to Instructions ↓

  1. Bow Tie Cajun Pasta 2 boneless skinless chicken breast halves, cut into thin strips

  2. 2 tsp. cajun seasoning

  3. 1 tbl. margarine

  4. 8 slices each green and sweet red pepper

  5. 4 large fresh mushrooms sliced

  6. 1 green onion, sliced

  7. 1 tb. cornstarch

  8. 2 cups half and half, divided

  9. 1/4 tsp dried basil

  10. 1/4 tsp lemon-pepper seasoning

  11. 1/4 tsp. salt

  12. 1/8 tsp. garlic powder

  13. 1/8 tsp. pepper

  14. 4 oz. bow tie pasta, cooked and drained Grated Parmesan cheese

  15. Fresh parsley

  16. Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, saute

  17. chicken in margarine until almost tender, about 5-7 minutes. Add

  18. peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce

  19. heat. Mix cornstarch with a little half and half, and add along with

  20. remainder of half and half and seasonings; heat through. Add cooked

  21. pasta and toss; heat through. Transfer to serving dish and sprinkle with

  22. Parmesan cheese. Garnish with chopped red pepper and snipped fresh

  23. parsley. NOTE: The fat content has been reduced by 1/2 from the original

  24. by cutting the margarine in half and using half and half instead of

  25. heavy cream.


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