8 ounces of penne pasta
1 pound of boneless skinless chicken breast halves cut crosswise into thin strips
1 tablespoon of Cajun seasoning divided
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 medium red onion thinly sliced
3 garlic cloves sliced
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
1/2 cup of dry white wine
1 cup of heavy cream
2 tablespoons of tomato paste
1 cup of cherry tomatoes halved
- Bring a large pot of salted water to a boil over high heat.
- Cook penne according to package directions; drain.
- Combine the chicken and 1 1/2 teaspoons Cajun seasoning in a bowl. Heat a Circulon Symmetry Chocolate 11-Inch nonstick skillet over medium-high and add 1 tablespoon of the butter and the oil; swirling until the butter melts. Add 1/2 of the chicken and cook, turning occasionally, until browned and cooked through, about 4-5 minutes; transfer to a plate. Add the remaining chicken to the skillet and repeat.
- Return the skillet to the stove over medium heat and add melt the remaining 1 tablespoon butter. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2 minutes. Add the bell peppers and cook until crisp-tender, 5-6 minutes. Pour in the wine, bring to a boil and cook until mostly evaporated, 4-5 minutes. Stir in the remaining 1 1/2 teaspoons Cajun seasoning and cook 30 seconds. Add the heavy cream and tomato paste; bring to a simmer and cook until slightly thickened, 2-3 minutes. Stir in the tomatoes and cook 1 minute. Add the reserved penne and chicken; cook, tossing, until hot, 2 minutes.