Cajun Cream Pasta

2 lb Boneless, skinless chicken breasts

seasoning mix (recipe below)

2 Tbsp butter

2 Tbsp oil

1 c. chicken broth

2 Tbsp tomato paste

1/2 onion, chopped really fine

1/2 bell pepper, chopped really fine

1 Tbsp garlic

1 Tbsp flour

1 c. half-an-half

Salt & Pepper to taste

Hot cooked pasta

Trim the chicken breasts of fat and cut in half lengthwise.  Sprinkle with a generous amount of seasoning mix on both sides and cook in the oil and butter. Don't turn the chicken until it looks golden and the seasoning is dark brown. Flip and cook on the other side. Remove from heat and keep warm. 

If the pan looks dry add an additional splash of oil and saute the onion and pepper until translucent. Add the garlic and cook 30 seconds longer. Stir in the flour and cook another 30 seconds.

Add the chicken broth to the pan and simmer to deglaze the bottom. Add the tomato paste and simmer all together for 5 minutes. Stir in the half-an-half and simmer an additional minute. 

Return the chicken to the pan along with any juices on the plate. Taste for salt and pepper and adjust accordingly. Turn once to coat and serve over hot pasta.

Seasoning mix

2 Tbsp Kirklands Signature Seasoning mix

1 tsp. thyme

1 tsp. oregano

1 tsp paprika

1/2 tsp granulated garlic

1/4 tsp onion salt

Mix all together. Reserve extra for future use. I only used about 3/4 of the seasoning. 

If you don't want to make your own seasoning mix any Cajun seasoning mix will do

Presto Pasta Nights this week is at Simple Kitchen Seasons