Monday, March 23, 2015

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

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