Colorful and slightly spicy, try this Cajun chicken pasta when you need a little kick.

(makes 4 to 6 servings)

Ingredients

2 tablespoons Canola oil

2 ribs celery, 1 peeled medium onion, 1 medium bell pepper and (optional) 1 Fresno or other hot chili, diced medium

Salt, pepper, and Cajun or Creole seasoning, to taste

1 or 2 garlic cloves, sliced or minced

4 tablespoons unsalted butter, divided (2T & 2T)

1 to 1 ¼ pounds boneless skinless chicken breasts

1 lb. penne pasta

1 oz (3 to 4 tablespoons) AP flour

2 cups (16oz) whole milk

2 tablespoons hot sauce

2 oz (3/4 cup) grated Parmesan cheese

Chopped green onions for garnish

Instructions

Preheat oven to 400 degrees F (200 C).

In a large Dutch oven, heat Canola oil over medium heat.

Add in diced celery, onions, bell pepper, and optional Fresno or other hot pepper.  Season with salt, pepper, and Cajun or Creole seasoning.  Cook, stirring occasionally, about 5 to 7 minutes.

Add garlic.  Stir and cook for 1 more minute.  Set vegetables aside.

In the same pan, add 2 tablespoons butter.  Add chicken breasts and cook for 3 to 5 minutes per side. Transfer to preheated oven for 5 minutes to finish cooking.  Set aside and keep warm.

Add pasta to well-salted boiling water and cook according to the package directions.  Drain and set aside.

Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour to make a roux.  Stir and cook for 5 minutes to remove raw flour taste.

Whisk in milk and raise the heat.  Stir in hot sauce.  Whisk occasionally until the mixture begins to simmer and thicken.  Cook for 5 minutes.

Stir in cheese until melted and incorporated.

Transfer cooked pasta to a large bowl.

Stir in cooked vegetables and cheese sauce.

Slice or diced cooked chicken and stir in, or reserve and top each portion individually.

Garnish with green onions, and serve right away.