ingredients
  • Spaghetti 150 gr
  • Chicken breasts 3 medium sized, skinless and boneless
  • Cajun spice seasoning 1 tbsp
  • Salt 1 tsp, for seasoning chicken breasts • 1 kcal
  • Butter 2 tbsps • 717 kcal
  • Red bell pepper 1/2, thinly sliced
  • Green bell pepper 1/2, thinly sliced
  • Yellow bell pepper 1/2, thinly sliced
  • Button mushrooms 1/4 cup, thinly sliced
  • Garlic 5 cloves, peeled and roughly grated
  • Green onions 2, white part and green part sliced separately
  • Heavy Cream 3/4 cup
  • Paprika 1/4 tsp
  • Fresh basil leaves 5, thinly sliced
  • Salt 1/2 tsp • 1 kcal
  • Black pepper powder 1/2 tsp
Calories refers to 100 gr of product

Now, here we have such a simple pasta dish with such amazing flavors and drool worthy taste! Embarrassing though, every time I prepare this dish, I end up hogging more than half of what all has been cooked and can certainly have some more the next day.

The amazing crunch from colorful veggies, creamy pasta strips and the juicy chicken makes this dish such a delight to eat every time! I am sure your kids too would love to slurp on some delicious pasta, much like my pasta crazy kid

So, try it out yourself and I will be glad to know your experiences as well…!!

Boil and prepare the pasta in salted water (with 1 to 2 teaspoons salt) as per the package instructions until cooked to al dente stage. Meanwhile, cut the chicken breasts to thin or thick strips (as per your preference) and rub it well with the Cajun seasoning and 1 teaspoon salt. Heat a non stick pan or a thick bottomed pot on medium flame and melt the butter in it.

Sauté the spiced chicken strips in it and cook on both sides for 5 minutes or until the chicken is still a little raw and not fully cooked. Transfer the chicken strips to another plate, cover and keep it warm. In the same pot, add the grated garlic, sliced red bell pepper, green bell pepper, yellow bell pepper, sliced white part of green onions and sauté for 2 to 3 minutes. Stir in the mushroom slices and again cook the vegetables while stirring intermittently for another 2 to 3 minutes or until the vegetables are tender. Stir in the sautéed chicken strips, heavy cream, paprika, sliced fresh basil, and cook until the cream starts to boil.

Add the cooked pasta, remaining salt, black pepper powder, and cook everything for another 2 to 3 minutes. Give the pasta a nice stir and garnish with onion greens. Serve and enjoy!

Tips

Make sure to not over cook the pasta and chicken, else the pasta will turn mushy and chicken strips will become tough. You may adjust the seasonings as per your taste and preferences as well.

Nutritional information (per serving): 242 Calories, 11.5g Total fat (6.3g Saturated fat, 0.4g Polyunsaturated fat, 1.7g Monounsaturated fat), 26.6mg Cholesterol, 681mg Sodium, 58.1mg Potassium, 25.8g Total carbohydrates (1.9g Dietary fiber, 3.9g Sugars), 10.6g Protein