A lightly breaded chicken breast mixed with mushrooms, green peppers, roasted red peppers, caramelized onions and our house Cajun seasoning and house sauces. Topped with a sprinkle of cotija cheese and Pico de Gallo.

Begin by slicing the chicken breast, mushrooms, green bell pepper, and onion into bite-sized pieces. Set aside.

Prepare the Ingredients

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the onions and sauté until caramelized, about 5-7 minutes. Add the mushrooms and green bell pepper, cooking until softened.

Sauté the Vegetables

Season the chicken pieces with Cajun seasoning, salt, and black pepper. Push the sautéed vegetables to the side of the skillet and add the chicken to the pan. Cook until the chicken is browned and cooked through, about 6-8 minutes.

Cook the Chicken

Once the chicken is cooked, add the roasted red peppers and the cooked pasta to the skillet. Toss everything together to combine, ensuring the pasta is well coated with the sauce and seasoning.

Combine Everything

Plate the pasta and chicken mixture, then sprinkle with cotija cheese and top with pico de gallo before serving.

ragin’ cajun chicken pasta

Recipe information

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