Creamy Cajun Chicken Pasta

INSTRUCTIONS

• 1 Place chicken in a large bowl. Sprinkle with 2 tablespoons of the Lawry’s Cajun Seasoning, smoked paprika and parsley, mixing until chicken is fully coated. Cover and place in the refrigerator for at least 3 hours. (Best if marinated overnight. When ready to cook, let chicken stand at room temperature for 15 to 20 minutes before cooking.)
• 2 Heat olive oil in large deep skillet or saucepot over medium-high heat. Add marinated chicken and cook on each side until seared, about 3 to 4 minutes each side. Remove from heat and set aside on a plate until ready to use.
• 3 In the same skillet, melt butter over medium-high heat. Once melted, add minced garlic and sauté 1 minute or until fragrant. Add bell peppers and sauté until translucent and fragrant, about 1 to 2 minutes. Add remaining 1 teaspoon Lawry’s Cajun Seasoning and flour, stirring until combined.
• 4 Reduce the heat to medium-low and slowly add heavy cream and chicken stock, stirring until combined. Simmer gently 1 to 2 minutes. Return the seared chicken to the pan and add kale, stirring to incorporate. Reduce heat to low and simmer 20 to 25 minutes, stirring occasionally. Stir in grated Parm during the last 2 to 3 minutes of cooking, stirring until fully melted and sauce is thickened.
• 5 Add cooked pasta to the sauce, tossing until coated. Serve hot, garnished with additional grated Parmesan, if desired.