Ingredients
6
6 servings
- •1 (12 ounce) box Barilla Gluten Free Penne
- •4 tablespoons extra-virgin olive oil
- •4 boneless, skinless chicken thighs
- •1 Vidalia onion, cut julienne style
- •1 red bell pepper, cut julienne style
- •6 domestic mushrooms, quartered
- •3 cloves garlic, chopped
- •1 tablespoon Cajun seasoning
- •½ cup dry white wine
- •½ cup heavy cream
- •½ cup Parmesan cheese, grated
- •Salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
- Add cream and bring to simmer.
- Meanwhile, cook pasta according to package directions.
- Drain and toss with sauce and stir in cheese before serving.
Nutritional Facts
Per 6 servings
- Calories: 527
- Carbohydrate: 52g
- Fat: 25g
- Fiber: 2g
- Protein: 21g
- Sugar: 3g
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