Louisiana Chicken Pasta
(from Annie's Eats)

(Oops! I forgot to take a picture of mine, so I used hers)

Ingredients:
For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Kosher salt

For the sauce:
1 T. butter
1 T. olive oil
1 red bell pepper, seeded and coarsely chopped(I cut all the peppers smaller than the ones in the picture)
1 green bell pepper, seeded and coarsely chopped
1/2 of a yellow onion, chopped
3/4 t. kosher salt
Freshly ground black pepper, to taste
1T. minced garlic
1/2 t. Cajun seasoning
1/4 t. ground cayenne pepper
11/2-2 C. half-and-half (It called for 1 C. Half and Half, 1/2 C. Heavy cream, but I just used Half and Half)

1 t. cornstarch
1 t. water
3 green onions, chopped

Directions:

(next time I make this I will grill the chicken)
To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning, and cayenne pepper. Cook until the vegetables are tender, about 6-10 minutes. Add garlic, and cook another minute. Add the half-and-half to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

We loved this......a lot.