"Creamy" Cajun Chicken over Pasta

So I bought this huge container of Cajun seasoning for the Tuna Cusabi Salad I did earlier last week and truthfully, I feel guilty because I know it's going to shift to the back of our season cabinet and never be seen again. See that? Guilt over seasoning not getting used...can't tell I'm Catholic, can ya?! So, to ensure it gets at least one more use, I decided to throw this meal together using things I already had at home and I was impressed by the outcome. It was delicious, warm, easy and a lot healthier than most traditional cream-based Cajun meals. Give this one a try!

Ingredients

*inspired by this recipe
2 boneless, skinless chicken breasts, cut into bite-sized chunks

3 tsp GF Cajun seasoning, divided

1 TBSP olive oil

1 shallot, minced

1 red bell pepper, diced

2 cloves garlic, minced

1 23 ounce can diced tomatoes and their juices

1/3 cup cream

GF pasta

Preparation Instructions

Cook pasta per package instructions. Drain and set aside.

In a a large skillet, heat the olive oil over medium high heat. Add the chicken and 1 tsp cajun seasoning and cook until the chicken has just cooked through.

Transfer the cooked chicken to a plate and add the red pepper, minced shallot and garlic to the hot skillet, adding a little more oil if needed. Saute until the red pepper is tender. Next add the tomatoes, cream and additional cajun seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes. Add chicken back to sauce.

Add pasta to the pan and toss to combine. Serve pasta with some fresh Parmesan cheese sprinkled on top.


ps: this is being shared over at Tasty Tuesday!