Midday Fix: Firehouse chef Steve Williams makes creamy spicy chicken rigatoni

Creamy Spicy Chicken Rigatoni

4 chicken breasts
2 cups of all purpose flour
1/3 cup of your favorite Cajun spice
1 pint of heavy cream
8 oz of mushrooms cut in quarters
1 small onion medium dice
1 lb of cooked rigatoni

olive oil or non-stick cooking spray

Cook rigatoni according to instructions on the box. Cut chicken into 1 inch pieces. Add seasoning to the flour in a bowl. Coat the chicken in the seasoned flour and then place the chicken in a hot skillet with 3 tablespoons of olive oil – or you can use nonstick cooking spray. Allow the chicken to brown, add mushrooms & onion, cook until browned. Add heavy cream and the cooked rigatoni, reduce the cream until it coats the back of a spoon. Serve in a bowl.

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