Creamy Cajun Chicken

I promise, I still do cook...most of the time...okay maybe just on the weekends?

Anyway--This recipe has been a huge hit everytime I've cooked it.  This is my own recipe, adapted from some others I've found.

It depends on how many people you are cooking for, but what's in my mind is enough for about six people with a little bit of left over.

Not my photo!

What you'll need:

1. Six boneless/skinless chicken breasts
2. A little Olive Oil
3. Two tomatoes (diced)
4. A bell pepper (I like any that aren't green the best, but all of them will do) (diced)
5. About three cloves of garlic (diced)
6. Half an onion (diced)
7. A pint of heavy whipping cream
8. Lots of Cajun Seasoning
9. Salt
10. Pepper
11. Garlic Powder
12. about 1.25 lbs of noodles (spaghetti, fettucini, penne, whatever)

What you do:

1. Thaw the chicken a tad.  Not completely though, because you need to cut into thin strips and it's easier to cut if it's not squigy.
2. While the chicken is thawing get to work chopping up all your vegetables.  Keep the garlic and the onion separate from the rest of the vegetables.
3. Before you thinly slice the thawed chicken put a couple Tablespoons of olive oil in a deep dish pan and turn the heat on to low (DO NOT overheat your oil, that's how fires start).
4. Dump your chicken into your pan and fry till cooked through (no more pink). Then dump in the garlic and onion and cajun seasoning to taste.  Cook until onions are clear/translucent.
5. Now for the fun part.  Start boiling some water to cook your noodles--I've found if you put some oil in the water the noodles won't stick together so bad, and a little salt will help flavor the noodles.
6. Next, dump the entire container of heavy whipping cream in with the chicken, then proceed by dumping in the rest of the vegetables.  Stir it around and make sure the spice is about how you want it (this would the point at which you add salt and pepper and garlic powder if it needs it).
7. Cook that until it's heated all the way through.
8. You can add the noodles to the sauce if you want, but that may overfill your pan.  I don't add the noodles, although sometimes it's tempting.

*when the water for the noodles starts boiling, dump in your noodles and cook around ten minutes, or until just al dente.

There you have it.  Enjoy!  Left over, this is fantastic because the flavors have had more time to mingle.