I don’t cook chicken often simply because we don’t buy meat from the store. This past weekend though, we culled a problem rooster in our flock. This is a great recipe for any poultry you have on hand and makes great leftovers too!

Ingredients

• 4oz linguine pasta
• 16oz diced chicken breast
• 2 TBSP cajun seasoning
• 4 TBSP butter
• 2 bell peppers- diced
• 2 yellow peppers- diced
• 1 red onion- diced
• 1 cup heavy cream
• 1 tsp dried basil
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 6 TBSP olive oil

Directions

• The night before, add chicken breast and cajun seasoning to a bag and shake. Close and store in fridge.
• Bring a large pot of water to boil and add pasta. Cook until al dente and drain
• In a cast iron over medium heat, add oil and chicken. Cook 7 minutes until chicken is cooked throughout
• Add butter, peppers, and onion to pan. Sauté and stir 2-3 minutes. Reduce heat
• Add cream, basil, salt, garlic powder, and noodles. Toss and heat throughout

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