Cajun Chicken Pasta

Cajun Chicken Pasta 1 lb boneless, skinless chicken breasts, diced 2 Tbsp olive oil 1 1/2 Tbsp chili powder 1/2 tsp kosher salt 6 cranks fresh black pepper 2 Tbsp ground cumin 1/4 tsp cayenne pepper 1/2 green bell pepper, seeded and sliced 1/2 yellow pepper, seeded and sliced 1/2 red bell pepper, seeded and sliced 1/2 orange bell pepper, seeded and sliced 1/2 small red onion, sliced 2 cloves garlic, pressed 1 can (14.5oz) diced tomatoes 1 cup chicken broth (I used low sodium) 1 1/2 cup heavy cream 1 lb angel hair pasta, cooked Cook pasta according to package directions. Set aside. In a large skillet, add olive oil and chicken breasts. Cook over high heat. Allow chicken to brown on one side and flip to cook on other side (about 2 minutes each side). Add peppers, onion and garlic. Saute until they begin to soften, about 3-5 minutes. Add tomatoes (no need to drain), chicken broth and seasonings. Simmer about 10 minutes. Add in cream and heat until warmed (about 5 minutes). To serve, combine cooked pasta with chicken mixture. ENJOY! Notes I love using angel hair pasta for this recipe. Thin noodles made a great vehicle for the sauce and tender pieces of Cajun chicken. Fettuccine noodles hold up wonderfully to the sauce, too. You can also make the chicken and sauce ahead of time! It keeps well covered in the fridge for a few days. When you’re ready to eat, just cook your noodles, reheat the chicken mixture on the stove and serve! The cajun chicken freezes well, too. Let cool completely before storing in an airtight container or sealed bag in the freezer. Thaw in the fridge and warm on the stove top before pouring over freshly cooked noodles to serve.