1smallyellow onionsliced vertically into thin strips
8ounces mushrooms halved or quartered if large
1/2yellow bell peppersliced (about 1/2 cup)
1/2orange bell peppersliced (about 1/2 cup)
1/3cupdry white wineI use Sauvignon Blanc or chicken broth may be substituted
2mediumRoma tomatoesseeded and diced
kosher saltto taste
freshly ground black pepperto taste
parsleyminced for garnish
Bring a large pot of water to boil.
Season the chicken pieces with 1-1/2 tablespoons of the Cajun seasoning.
Heat a large 12-inch skillet with a few tablespoons of olive oil over medium-high heat. Once hot, place the seasoned chicken in an even layer in the pan. Cook for 4-5 minutes before turning. Repeat for another 4-5 minutes or until the chicken is fully cooked. Remove the chicken to a clean plate.
Drop the pasta into the waiting boiling water and add in a tablespoon of sea salt. Follow package directions to cook the pasta al dente.
Add a teaspoon more of olive oil to the pan if needed and add in the onions, mushrooms and bell pepper. Cook for 5-6 minutes or until they are soft yet still a bit firm.
Add in the in the garlic and cook for 1 minute before pouring in the wine. Use a wooden spoon to scrape up the browned bits on the bottom of the pan and cook for 1 minute.
Next add in the tomatoes, heavy cream and whole milk. Stir, bringing this to a bubble until it has thickened a bit. Drain and add in the cooked pasta and also the Cajun chicken. Toss together and taste, seasoning with more salt and pepper as needed.
Serve with a little chopped parsley on top and enjoy!