Southern Penne Pasta with Chicken
3/4 pound Barilla Penne Pasta
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,
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
8 ounces heavy cream
1 green bell pepper, julienne
1 red bell pepper, julienne
8 ounces fresh mushrooms, quartered
3/4 cup Reggiano Parmesan cheese, grated
Cook Barilla Penne pasta according to package directions. Drain; set aside.
Meanwhile, melt butter in a large skillet over medium-high heat.
Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes.
Add garlic, onions, Cajun seasoning and ground black and cayenne peppers.
Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes.
Uncover; stir in Parmesan cheese. Combine sauce with cooked penne and serve.
Stir in cream and let simmer another 2-3 minutes.
Stir in Parmesan cheese.
Remove sauce from heat, stir in cooked pasta and serve immediately.