Ingredients
2 boneless, skinless chicken breasts, cut into thin strips.
2 tbsp. Cajun seasonings
2 tbsp. butter
8oz. Red Bell Peppers, thinly sliced
4 large mushrooms, sliced
1 green onion, sliced
1lb, cleaned Spinach Leaves
Cayenne Pepper to desired taste
1c. milk
1/4 tsp. each: basil, garlic powder, black pepper
1 tbsp. Cornstarch
1 lb. Penne Pasta, cooked & drained
1/2c. shredded Parmesan, Romano, and Asiago cheeses. You can determine the amounts of each based on personal taste.
Preparation
Slice chicken into thin strips. Place in a bowl with 2 tbsp Olive Oil, onions, garlic, Oregano, Basil, salt & pepper, toss well. Heat remaining 2 tbsp Olive Oil in skillet. Add chicken. Cook over medium heat until browned on all sides, about 8 minutes. Add peppers, mushrooms, tomatoes, broth and spinach leaves. Cover, cook over medium heat for 5 minutes. Add Cayenne pepper to taste. While chicken is sauteing, cook pasta and drain. Place pasta in a large bowl, top with chicken mixture from skillet. Coat with shredded cheeses. Serve with large green salad and crusty breads.
