Chicken and pasta in cajun cream
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Chicken and pasta in cajun cream
  Chicken    Pasta    Cajun    Creams  
Last updated 6/12/2012 1:13:32 AM. Recipe ID 42019. Report a problem with this recipe.
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      Title: Chicken and pasta in cajun cream
 Categories: None
      Yield: 1 Servings
 
      1 tb Olive oil or oil; (up to 2)
      2    Boneless skinless chicken
           -breast halves; cut into
           -1/2-inch pieces
      1 c  Red bell pepper strips;
           -(2x1/4x1/4-inch)
    1/2 c  Chopped green onions
      1 pk (1-lb.) Green Giant® Pasta
           -Accents® Garlic Seasoning
           -Frozen Vegetables with
           -Pasta
    1/2 c  Whipping cream or
           -half-and-half
      1 ts Cumin
    1/4 ts Salt; (up to 1/2)
    1/4 ts Ground red pepper; (cayenne)
           -(up to 1/2)

MMMMM--------------------------GARNISH-------------------------------
           Red bell pepper rings
           Green onion fans
 
  I found this on the Pillsbury site and it sounds really yummy.
  
  Ready in 25 minutes Heat oil in large skillet over medium-high heat
  until hot. Add chicken; cook and stir 2 to 4 minutes or until no
  longer pink.
  
  Add bell pepper strips, chopped green onions and frozen vegetables
  with pasta. Cook 4 minutes or until pasta is tender, stirring
  occasionally.
  
  Stir in cream, cumin, salt and ground red pepper. Reduce heat to
  medium-low; cover and cook 5 minutes or until vegetables are
  crisp-tender.
  
  Spoon mixture onto serving platter; garnish with bell pepper rings and
  onion fans.
  
  3 (1 1/2-cup) servings
  
  NUTRITION INFORMATION PER SERVING:
  
  SERVING SIZE: 1 1/2 Cups
  
  Calories 540 Calories from Fat 310
  
  % DAILY VALUE
  : Total Fat 34 g 52%
  : Saturated 15 g 75%
  : Cholesterol 115 mg 38%
  : Sodium 930 mg 39%
  : Total Carbohydrate 34 g 11%
  : Dietary Fiber 5 g 20%
  : Sugars 9 g
  : Protein 25 g
  
  Vitamin A 100%, Calcium 10%, Vitamin C 100%, Iron 15%.
  
  DIETARY EXCHANGES: 2 Starch, 2 Lean Meat, 1 Vegetable, 5 1/2 Fat 




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Recipe ID 42019 (Apr 03, 2005)

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