Blackened Cajun Chicken Pasta

  • 1/2lb to 1lb boneless skinless chicken chopped into small pieces
  • 2 Tbsp butter
  • 3 cloves garlic minced
  • 2 1/2 tbsp Cooking With Greens Creole Seasoning
  • 1 cup chicken stock
  • 1/2 sweet red pepper chopped
  • 1/4 to 1/2 onion chopped
  • 15 oz can petite diced tomatoes
  • 1/4 tsp salt
  • 1/2 lb pasta
  • 2-3 green onions chopped
  • Handful fresh parsley chopped
  • 1 lemon
  • Cooking With Greens Maple Bacon Blend

Pat dry chicken with a paper towel. Sprinkle the Creole seasoning over the chicken and stir to coat. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander. While the pasta is cooking, add chopped sweet pepper, garlic and onions to a large skillet with the butter. Heat the butter and garlic over a medium flame until the butter starts to foam and sizzle. Continue to sauté vegetables in the sizzling butter for about two minutes. Add the chicken and sauté until done on each side, then remove them from the skillet. Add the diced tomatoes (with juices) and about 1/2 cup of the chicken stock to the skillet. Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes, or until thickened slightly. Taste the sauce and add salt if needed. Add the cooked and drained pasta to the skillet and toss with the sauce (add some of the remaining reserved chicken stock, if needed, to loosen the pasta). Return the chicken to the skillet and stir to combine. Slice the green onions and chop the parsley leaves. Sprinkle both over top. Serve with sliced lemon to squeeze over top. Season with Cooking With Greens Maple Bacon Blend

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