Spicy & Creamy Cajun Chicken Pasta

Serves 4

Ingredients:

2 tablespoons Gil’s Red Pepper Olive Oil

1 lb. boneless skinless chicken breasts, diced

2 teaspoons Seafood Seasoning

1/2 cup yellow onion, peeled and diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1 can fire roasted tomatoes

1 1/2 cups chicken broth

2 tablespoons tomato paste

1-2 teaspoons Pepperplant Habaneros Hot Sauce

1/2 cup cream cheese, cut into cubes

1 package fettuccini noodles, cooked

1 tablespoon fresh chives, chopped

2 tablespoons grated parmesan

Instructions:

Heat oil in a large pot or dutch oven over medium heat. While the oil is heating, pat the chicken pieces dry with paper towels and generously season with seafood seasoning. Once the oil is hot, add the chicken to the skillet and cook for 4-5 minutes, stirring occasionally, or until the chicken is cooked through, remove from the skillet, and set aside on a paper towel lined plate. Return the skillet to medium heat, add the onions and peppers, and sauté for 3-5 minutes or until the vegetables are tender. Add the tomatoes, chicken broth, and hot sauce, stir to combine, and bring to a simmer. Simmer for 10 minutes, reduce heat to medium-low, and begin adding the cream cheese, just a couple cubes at a time, adding another couple of cubes once the first have melted. Once all the cream cheese has been added, whisk to combine, and bring to a low simmer, barely bubbling but hot. Return the chicken to the skillet, add the cooked fettuccini noodles, and stir to combine with the sauce. Transfer the pasta to plates and garnish with chives and parmesan before serving.