Ingredients:
- 3/4 pound rotini, cooked according to pkg
- 2 tablespoons butter
- 2 skinless boneless chicken breast halves, sliced 1/2″ thick
- 3 cloves garlic, minced
- 1 bunch green onion, chopped
- 2 tablespoons Cajun seasoning, or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground red pepper (cayenne)
- 8 ounces heavy cream
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 8 ounces fresh mushrooms, quartered
- 1/2 cup parmesan cheese, grated
Preparation:
Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir
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