Cajun Chicken Pasta


 4 boneless chicken thighs, skinned
3 cups heavy cream 
2 tbls. Healthy Solutions Cajun Seafood spice blend 
1 tsp. dried basil
1/4 cup butter (split) 
1 tsp. lemon pepper 
1 medium green pepper, sliced 
1 tsp. salt 
1 medium red pepper, sliced 
1 tsp. ground black pepper 
8 oz. white mushrooms, cut in half 
1 tsp. garlic powder 
2 medium shallots, sliced thin length wise 
1 tsp. of onion powder 
1 cup Chardonnay Wine (or other white wine)
1 lb. linguine or spaghetti 
1/2 cup parmesan, grated


Cut thighs into quarters and place into a large resealable plastic bag.  Add Healthy Solutions Cajun Seafood spice blend. Shake until coated. 

In a large skillet, melt 2 tablespoons of butter over medium heat. Add chicken and brown for 2-4 minutes per side. Try not to move the chicken around so that it browns evenly. Remove chicken to a plate, cover to keep warm. 

Bring a large pot of water to boil. Cook pasta according to package instructions. 

Add peppers to the same skillet and cook on medium heat for 2-3 minutes until they start to sweat.  Add 2 tablespoons of butter, sliced mushrooms and shallots. Sauté for about 5 minutes or until desired tenderness.
Reduce heat to low-medium and deglaze pan with a white wine like Chardonnay. Be sure to scrape up all the goodness from the bottom of the pan. Do not evaporate all the wine so that you have a little of the wine left over before the next step.

Add the cream and remaining dried spices. Heat through and add cooked chicken. Add pasta and toss to cover pasta with sauce.

Note: Cutting chicken in quarters shortens cooking times and gives more surface area for spice to coat.

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