I love creamy cajun pasta! But using the heavy cream or the half and half is just not the healthiest thing. So, I thought that I would try using condensed milk and it worked wonderfully! With the cajun flavor, you would never guess that it wasn't made with heavy cream.

Ingredients

4 serv.

lb boneless skinless chicken breast↗1
lb pasta, either fettucine or 1 lb linguine↗1
green pepper, sliced↗1
red pepper, sliced↗1
yellow pepper, sliced↗1
small purple onion, sliced↗1
(8 ounce) can condensed milk↗1
teaspoon cornstarch↗1
cajun seasoning
olive oil (for cooking)↗

Step-by-step instructions

1
1. Pound chicken to help with even cooking. Season with cajun seasoning. Saute chicken in some olive oil on medium heat until cooked thru and set aside.
2
2. Add some more olive oil to the pan and add the peppers and onion. Saute until desired doneness.
3
3. Set aside 1 Tbsp of condensed milk and pour the rest in with peppers. Season with cajun seasoning to taste. (I add then taste to see if it is hot/flavorful enough and add until I get to my desired heat/flavor). Bring to a boil.
4
4. Mix cornstarch and reserved condensed milk. Add to sauce and bring to a boil to thicken.
5
5. Slice chicken. Serve pasta with sauce over it and chicken on top.

Source: food.com

Original recipe ↗

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