2 chicken breasts, cut into small pieces
1/2 an onion, chopped
oil
1 tsp. Cajun seasoning (I use Tony)
1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. salt
1 tsp. brown sugar
1 can diced tomatoes (540 ml)
2.5 cups chicken broth
1/2 cup cream
400 g pasta (penne or rotini)
Cook the chicken and onion in the oil and spices. Once browned, add the tomatoes, broth and cream. Bring to a boil and add the pasta. Cover and simmer until the pasta is done, uncover for the last few minutes to thicken it up if needed.
Variation: This also works to leave out the chicken and just make it as pasta. Then I make chicken fingers on the side and serve them together, almost like a chicken parmesan idea.
