Chop the chicken into 1-inch cubes and toss with 2 tablespoons of the cajun spice. In a heavy bottom skillet or saucepan, heat the olive oil. Cook the chicken until the edges are golden and the chicken is cooked through. Remove to a plate while you make everything else.
Add the garlic and onion and sauté gently until the garlic is fragrant and the onion is translucent. If needed add a splash of water to help scrape up and brown bits of chicken. Pour in the chopped tomatoes and another tablespoon of the cajun spice. Bring to a simmer for 5 minutes.
Pour in the cream and stir well. Add in half the lemon juice and taste. Pour in the remaining lemon juice if it needs a little more brightness.
Add the chicken back to the pan and cook until the chicken is cooked through. Toss in the pasta. Toss or stir to coat the noodles. Mix in the coriander and serve.
Ingredients
Directions
Chop the chicken into 1-inch cubes and toss with 2 tablespoons of the cajun spice. In a heavy bottom skillet or saucepan, heat the olive oil. Cook the chicken until the edges are golden and the chicken is cooked through. Remove to a plate while you make everything else.
Add the garlic and onion and sauté gently until the garlic is fragrant and the onion is translucent. If needed add a splash of water to help scrape up and brown bits of chicken. Pour in the chopped tomatoes and another tablespoon of the cajun spice. Bring to a simmer for 5 minutes.
Pour in the cream and stir well. Add in half the lemon juice and taste. Pour in the remaining lemon juice if it needs a little more brightness.
Add the chicken back to the pan and cook until the chicken is cooked through. Toss in the pasta. Toss or stir to coat the noodles. Mix in the coriander and serve.