Excellent! Made a couple changes...made 8 servings...used 2 pounds boneless chicken breasted cut into bite size pieces, shook in zip lock bag with 2 tablespoons and 2 teaspoons of cajun seasonings. Melted 2 tablespoons of low fat butter and cooked chicken over medium heat for about 7 minutes. Removed chicken to bowl so it wouldn't dry out. Melted 2 more tablespoons of low fat butter on same pan, sauteed 16 ounces of fresh sliced mushrooms, 12 ounces of frozen chopped green and red pepper and 10 ounces of frozen chopped onion. Cooked until mushrooms were soft then added all the other seasonings from the original recipe. Used 1/2 cup of light cream and 1/2 cup of heavy cream. Heated through then added the chicken for a few more minutes on low. Mixed in 1 pound of cooled bow ties pasta. Mixed in some grated parmesan cheese.
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Excellent! Made a couple changes...made 8 servings...used 2 pounds boneless chicken breasted...