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  • Writer's pictureGinRoeCooks

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. 

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