For the pasta, cook whatever kind of pasta you like and set it aside (this recipe suggests fettuccini). Then melt a Tbsp of olive oil and 1 Tbsp butter in a skillet over medium high heat. Add the chicken (2-3 breasts cut to bite sized pieces) and sprinkle 1 tsp or so of Cajun seasoning and cook till done. Remove to a plate and cover to keep warm. Add sliced red onion, red or/and green bell pepper sliced, and 2-3 cloves of garlic to the same skillet and cook on high heat till nice and colorful, then pile on top of the chicken and cover to keep warm. In the same skillet (I love that part hehehe) reduce heat to medium low and pour in 2 C low sodium chicken broth and 1/2 C white wine (I used Bex because it’s what I had). While this is simmering and reducing, start the bread. Cook and let the liquid bubble and reduce by half while stirring and scraping the good stuff off the bottom, then add the slurry made of 1/4 C chicken broth and 1 Tbsp corn starch. Stir to combine, then add in 1/2 C heavy cream. Whisk to combine and cook the sauce over medium low heat for a bit till it starts to thicken. Taste it and add salt, pepper, or more Cajun seasoning to your preference (I added some salt and pepper at this time). Once the sauce is thickened, add the pasta, chicken, and veggies and stir to coat. Now add in diced Roma tomatoes and top with parsley.
For The Bread, all you need is 1 loaf of French or Italian bread and 1 C butter softened. I used bulillo rolls from the store since it was just a few of us and it worked great! First cut your bread in half long ways and butter it all he way to the edges and use a lot of butter. Put on a baking sheet and bake at 350 degrees for about 10 minutes (till all the butter is melted, then change to broil Hi and watch like a hawk! As soon as it looks like the picture, perfectly brown, take them out. So simple, yet so yummy!