Cajun Chicken Pasta Florentine

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There’s good news and bad news. The good news is, number two son and his wife put their house up for sale and sold it the first day. The bad news is that the house they’re building won’t be ready until November 19. So… enter good old, mom. You guessed it, my son, daughter-in-law, and their two cats descended upon my home ten days ago, moving into the lower level. Thank goodness they have enough space to spread out, enjoy their alone time as much as I do, and are adventurous eaters. It was a bit of an adjustment for all of us initially, but, once again, I have someone to cook for, so was eager to try a Cajun chicken pasta recipe on them. This goes together fairly easily, and if you start your pasta water when cutting your chicken, this meal can be on the table in 30 minutes time. Thumbs up all around.

Cajun Chicken Pasta Florentine

2 boneless, skinless chicken breasts,* cut into thin strips
8 oz. rigatoni (or pasta of choice), cooked al dente,

reserving ½ c. pasta water

1 T. Cajun Seasoning
2 T. butter
2 scallions, sliced
1 c. heavy cream
¼ c. chopped Melissa’s sun-dried tomatoes
Pinch salt, or to taste
½ t. dried basil
¼ t. garlic powder
¼ t. freshly ground black pepper
1-2 handfuls fresh baby spinach

Place chicken strips and Cajun seasoning into a large bowl; toss to coat.

In a large skillet over medium heat, sauté chicken in butter or until tender, 6-8 minutes. Reduce heat and add scallions, tomatoes, basil, salt, garlic powder, pepper, and heat through. Add spinach and allow to wilt. Stir in heavy cream, bring to a simmer, and continue cooking until mixture thickens slightly. If mixture becomes too thick, thin with reserved pasta water. Toss with hot pasta and serve immediately.

*Can substitute shrimp for chicken