Creamy Cajun chicken pasta SOUP

• 6 oz farfalle pasta
• 1 lb skinless chicken breast
• 3 tsp Cajun seasoning
• 3 tbsp butter
• 8 oz Mushroom sliced
• 1 small red onion
• 1 red bell pepper
• 5 garlic cloves minced
• 1 tsp salt
• 1/4 cup flour
• 1 32oz Louisiana Cajun flavor infused broth
• 1 14oz can chicken broth
• 1 1/2 cup heavy cream
• 1 cup frozen peas
• 1 can tomato with green chillies
• 1 cup shredded Monterey jack cheese
• 2 tbsp lime juice
• 1/4 cup fresh basil cut in strips
• 1/4 cup chopped bacon optional

1. Season chicken with Cajun seasoning & cook on both side in a lil bit of evoo for about 5 mins per side set aside & let it rest
2. Melt butter and saute onions & mushrooms for a few mins
3. Add bell pepper and garlic saute for 30 seconds then add flour and cook for a few minutes
4. Add swanson Louisiana Cajun flavor infused broth
5. Along with some chicken broth cream and simmer until thickened
6. Add cooked pasta cooked chicken peas and tomatoes with green chilirs and heat through
7. Stir in Monterey Jack cheese and fresh basil

pasta, chicken breast, cajun seasoning, butter, mushroom, red onion, red bell pepper, garlic, salt, flour, cajun flavor, chicken broth, heavy cream, frozen peas, tomato, shredded monterey jack cheese, lime juice, fresh basil, bacon optional

Taken from cookpad.com/us/recipes/355897-creamy-cajun-chicken-pasta-soup (may not work)