Cajun Chicken + Tomato Ricotta Pasta
2 lbs of Chicken breast
2 Tomatoes or 1 can of diced tomatoes
½ a red onion - diced.
1 cup of diced mushrooms
½ green bell peppers.
2 cups of Ricotta Cheese
½ a cup of Parmesan Cheese
1 tablespoon of vegetable oil
Slice your chicken breast into ½ inch strips and season with salt, pepper, and olive oil. Show it some love and rub it in.
In a medium sized skillet, add the chicken and cook until it starts to brown on all sides but still looks juicy AF. About 5 to 6 minutes.
Simultaneously, bring a medium sauce pot ¾’s full of water to a roiling boil. Once boiling, generously salt that shit.
Add your pasta, about 3 cups or half a box, to the water and reduce to a medium low heat. Let it cook for 8 minutes until soft but firm to the touch. Remove, strain all but a ½ cup of water and set aside.
Back in the pan with chicken, add all the diced veggies, mix and cook until they begin to soften.
Once they are soft add the cajun seasoning and mix until all that shit until it is evenly coated. Cook 1-2 more minutes and then add to the pasta.
Grab a blender, add both sets of cheeses, salt, pepper, garlic, oregano and blend until it becomes a thick paste. Add a bit of olive oil if it starts to stick.
Once smooth, add the sauce to the pan with the chicken and pasta and place over a medium heat.
Cook for 2 minutes and then boom you’re done.
Serve by itself or with garlic bread sprinkled with fresh or dried herbs like parsley or basil.