The manufacturing procedure is extremely simple, you simply need to comply with the techniques that we have written on this page. The complying with are the stages of how to cook Dump-and-Bake Cajun Chicken Pasta Recipe.
1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
3 cups low sodium chicken broth
2 cups diced rotisserie chicken (or other diced cooked chicken)
1 (15 ounce) can petite diced tomatoes, not drained
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 cup finely chopped onion (I use frozen diced onion as a shortcut)
1 tablespoon Cajun (or Creole) seasoning
2 teaspoons minced garlic
1 cup shredded mozzarella or cheddar cheese
Optional: fresh parsley and/or sliced green onion, for garnish
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