Pasta Creole

Homey, warm, and so comforting, this dish is an absolute favorite of mine. It combines all the flavors I love: garlic, chicken, tomatoes, parmesan, and mushrooms! I hope you will enjoy it as much as we do.

In a skillet over medium heat, melt:

• 1 Tbsp Bacon Grease (olive oil or butter may be substituted)

Meanwhile, pound 2 Chicken Breasts down to 1/4” thickness. Season each breast with:

• 1 tsp Low Sodium Cajun Seasoning

• 1/2 tsp Salt

• Black Pepper to taste

Cook 3-5 minutes per side, or until done. Remove from skillet and allow to rest.

Keeping the skillet over medium heat, add to the drippings:

• 1/4 Onion, chopped

• 4 cloves Garlic, chopped

• 1/2 tsp Low Sodium Cajun Seasoning

• Pinch of Salt

• Black Pepper to taste

Saute 5-7 minutes. Add:

• 1 cup Fire Roasted Diced Tomatoes (roughly 1/2 can)

• 1 cup Mushrooms, sliced 1/4” thick

Saute 4 minutes. Then add:

• 2 cups Fresh Spinach

• Juice of 1/2 a Lemon

• 1/2 cup Fresh Grated Parmesan Cheese

• 1 cup Heavy Cream

Cook 2 minutes more, or until cheese is melted and cream is well incorporated into sauce. Taste and adjust seasonings as needed. Add:

• 1/2 pound Cooked Spaghetti with about 4 Tbsp Pasta Water

Toss to coat. Turn off heat. Slice cooked chicken breasts into strips and lay atop of pasta. Garnish with fresh parsley, a squeeze of lemon juice, and more cheese if desired. Serve and Enjoy!