Cajun Chicken Pasta

By Ann B.

1 Pkg bowtie or pene pasta
2 Boneless, skinless chicken breasts
cut into cubes (uncooked). Sprinkle
liberally with cajun seasoning and garlic
salt and set aside.

In a large frying pan, melt 1/4 cup butter.
Add 1 tsp. cajun seasoning and 2 cloves of
minced garlic. Saute for about 2 minutes
until the garlic is softened and butter has
absorbed the seasoning.

When the pasta is about 10 minutes from
being done, saute the chicken in the butter
until it is almost done. DO NOT OVER COOK,
it will continue to cook as it sits. Remove from
the pan with a slotted spoon and set aside. Add
2 tsp flour to pan drippings, then stire in 2 cups
of 1/2 and 1/2 or heavy cream. Add 1 tsp. chicken
base or 2 bullion cubes, salt, pepper, chili pepper
(just a dash) and garlic salt, all to taste. This sauce
should be fairly thin, so add milk if its too thick.

Stir the chicken into the sauce and pour over the
drained pasta. Sprinkle with a little parmesan
cheese.