DIRECTIONS

• Cook pasta according to package directions. Drain when pasta is done.
• Sprinkle 2 teaspoons Cajun spice over chicken pieces. Toss around to coat.
• Heat 1/2 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Allow chicken to brown on both sides. Remove and place on a clean plate.
• Add remaining olive oil and butter. When heated, add onions, and saute until soft. Add garlic and cook for a minute Add bell peppers and cook for 5 minutes. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible.
• Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
• With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze till the liquid is reduced to about 3/4 cup.
• Reduce heat to medium-low and pour in cream, stirring/whisking constantly.
• Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.
• Taste and add freshly ground black pepper, cayenne pepper, and salt to taste. Sauce should be spicy!
• Add sweet corn.
• Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
• Add drained macaroni and toss to combine. Add more cream if required.
• Top with chopped fresh parsley.