1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups diced onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 1/2 teaspoons Cajun seasoning, divided
3 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces linguine
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced green onions
Add olive oil to an oven-safe skillet over medium high heat until it just starts
to smoke. Add sausage, chicken, onions, and bell peppers. Season with Cajun seasoning
(about 1-2 teaspoons). Cook until lightly browned.
Add garlic stir to combine until fragrant, about 30 seconds.
Add the broth, cream, pasta, and more Cajun seasoning to taste, about 1/2 teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low.
Simmer until pasta is tender.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese
and sprinkle with scallions.
Broil until cheese is melted, golden brown and bubbly.