Creamy Creole Chicken Pasta

• 12 ounces, weight Whole-Wheat Pasta (Like Penne Or Rotini)
• 2 teaspoons Olive Oil, Divided
• 1 pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
• 2 teaspoons Creole Seasoning, Divided
• 1/2 whole Medium Yellow Onion, Minced
• 1 clove Garlic, Minced
• 1 cup Diced Tomatoes
• 1/2 teaspoons Dried Oregano
• 1/4 cups Heavy Cream
• 4 ounces, weight 1/3 Less Fat Cream Cheese
• 1/2 cups Pasta Cooking Water
• 1/4 cups Freshly Grated Parmesan Cheese
• Salt And Pepper, to taste

1. Cook pasta in boiling salted water.
2. Drain (reserve some pasta cooking water) and set aside.
3. In a large skillet, heat 1 teaspoon olive oil over medium high heat.
4. Add the chicken and 1 teaspoon cajun seasoning blend and cook until the chicken has just cooked through, about 6 minutes.
5. Transfer the cooked chicken to a plate and heat the remaining 1 teaspoon of olive oil.
6. Add the minced onion and garlic to the hot skillet and oil.
7. Saute until the onion is tender and then add the chicken back to the pan, stir in the tomatoes and oregano and cook until the tomatoes start to break down.
8. Add the cream, cream cheese, and remaining Creole seasoning.
9. Bring to a simmer and cook, stirring frequently, for a couple minutes, until the cream cheese melts.
10. Add pasta to the pan and toss to combine.
11. Loosen sauce with reserved pasta cooking water if needed.
12. Serve pasta with a grating of Parmesan cheese if desired.
13. I did not add any extra salt to this, only pepper.
14. The seasoning that I use is salty enough for my taste.

pasta, olive oil, chicken, creole seasoning, yellow onion, clove garlic, tomatoes, oregano, heavy cream, cream cheese, pasta cooking water, freshly grated parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-creole-chicken-pasta/ (may not work)