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Cajun Chicken Pasta

1 bag Bow Tie Pasta
1- 1/2 stick Butter
1 pound Boneless, Skinless Chicken Breasts, Cubed
3 Tablespoons Chef Paul's Magic Seasoning
2 teaspoons Ground Black Pepper
1 teaspoon Cayenne Pepper
1/2 bags Frozen Fajita Vegetables
1- 1/2 cup Heavy Whipping Cream
1/2 cans Chicken Broth
1 Tablespoon Flour


Cook noodles for 10 minutes, drain well. Cut chicken into one inch squares. Shake chicken and all seasonings together in a Ziploc bag coating all chicken squares evenly. Melt butter in a large skillet over medium high heat. Saute chicken in the pan of butter until firm. Add your veggie mix and saute until the veggies are the softness you desire. Stir in the cooked noodles and the Whipping cream, chicken broth, flour mixture. Simmer on low until thickened, stirring occasionally. Top each helping with fresh grated Parmesan.

Source: tastykitchen.com