A quick, easy breezy recipe! Made with turkey, pasta and veggies that's all coated in a creamy cajun seasoned sauce.

Cajun Turkey Pasta

Ingredients

1 1/2 tbsp. olive oil, divided

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 1/2 tbsp. cajun seasonig

1 medium red bell pepper, sliced into strips, about 2-inches long

1 medium yellow bell pepper, sliced into strips, about 2-inches long

1 small (5 - 6 oz) red onion, halved and thinly sliced

2 garlic cloves, minced (2 tsp)

2 (14.5 oz) cans low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

3/4 cup heavy cream, divided

12 oz. penne pasta (recommend Barilla for consistency)

2 tsp cornstarch, mixed with 1 tbsp. water

3/4 cup finely shredded parmesan cheese

2 tbsp. minced fresh parsley

Salt and freshly ground black pepper, to taste

Instructions

Heat 1 tbsp. olive oil in a large pot over medium-high heat.

Toss turkey with 1/2 tbsp. Cajun seasoning. Add to pot in a single layer.

Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.

Heat remaining 1/2 tbsp. olive oil in same pot over medium-high heat. Add bell peppers and onion and sauté 3 minutes. Add garlic and remaining 1 tbsp. cajun seasoning and sauté 1 minute longer.

Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.

Cook, stirring frequently until pasta is nearly tender, about 10-12 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.

Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked turkey, and season with salt and pepper to taste. Serve warm.