(32 votes, average: 3.72 out of 5)INGREDIENTS:
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound reduced-fat smoked turkey kielbasa, cut into 1/2-inch slices
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 each medium green, sweet red and yellow pepper, coarsely chopped
- 1 pound fresh mushrooms, sliced
- 2 medium tomatoes, diced
- 1/4 cup each minced fresh basil, oregano and parsley or 4 teaspoons each dried basil, oregano and parsley flakes
- 1-1/2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pint heavy cream
- Penne pasta, precooked
- Over medium high heat in the Fire Disc, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender.
- Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper.
- Cook and stir until chicken juices run clear and vegetables are crisp-tender.
- Add cream.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
