CAJUN CHICKEN PASTA SKILLET

CAJUN CHICKEN PASTA SKILLET 1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces salt & pepper 2 tbsp cajun seasoning, divided 1 tbsp olive oil 1 red bell pepper, diced 1/2 large onion, diced 2 cloves garlic, minced 2 cups chicken broth 10 oz. uncooked campanelli noodles 2 tbsp heavy cream 1 1/2 cups monterey jack cheese, shredded parsley for garnish Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning. Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally. Add the bell pepper, onion and garlic to the skillet. Cook another couple minutes until the onions and pepper are tender. Add the chicken broth and uncooked noodles to the skillet, stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally. Stir in the heavy cream and remaining cajun seasoning until combined. Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly. Carefully remove from oven, let cool slightly, garnish with parsley if desired