Cajun Chicken Pasta

Ingredients:

2 lbs. Penne Rigate pasta (2 boxes)
2 lbs. chicken breasts (4-5 breasts)
1 red onion (diced-use approx. half)
4-5 cloves garlic (minced)
1 (28 oz.) can of petite diced tomatoes
1 cup heavy cream
1 container of Parmesan cheese
1 bunch of parsley (minced)
1 (32 oz.) chicken broth
1 (4 cup) bag of shredded cheese (cheddar, Monterey Jack)
3-4 Bell peppers (red, green, yellow -- sliced)
Olive oil
TSB Cajun seasoning

Directions:

Boil pasta, drain and set aside.

Coat chicken with TSB Cajun seasoning and cook in oven or pan until done (chicken is slightly firm, juices run clear).

In a Dutch oven or large pot, add olive oil and start cooking, peppers, onion, garlic and tomatoes. Add in TSB Cajun seasoning, heavy cream and about half of the chicken broth. Let simmer a bit and give the pot a stir every so often. Start adding in the cooked pasta, chicken, and parsley.

In a 9 x 13 casserole dish start adding the contents of the pot, in layers as follows (chicken/pasta mixture, Cajun seasoning, cheeses). Keep layering until all of the chicken/ pasta mixture and cheeses (save a bit of cheese for finishing the dish) are in the casserole dish. Cover the dish with aluminum foil and bake in the oven at 350 degrees for 30 minutes. Remove from the oven, remove the aluminum foil, add more cheese, then return to the oven for about 15 – 20 minutes. The cheese should be melted and bubbly, and the chicken and pasta should have golden brown edges (see photos). Serve with a side salad and crusty bread if desired. Enjoy!