Cajun Chicken Pasta

1 lb dried bow tie or rotini pasta (I often use various bags of leftover pasta)
1 1/2 lbs chicken breasts, cut into 2-inch pieces
2 tbsp all-purpose flour
2 tbsp cajun seasoning
1 tbsp cooking oil
2 cups whipping cream
2 cups shredded cheddar and monterey jack cheese (8 oz cheddar, 8 oz jack)
1/2 tsp salt
3 cups diced seeded tomatoes (about 5-6 tomatoes)
1/4 cup sliced green onions
Bottled hot pepper sauce (I use Frank's Red Hot)

Cook pasta according to package. Drain. Place in a large bowl, set aside.

In a large resealable bag, combine chicken flour, and 1tbsp cajun seasoning. Seal bag, toss to
coat. Heat oil in a large skillet over medium-high heat. Add chicken, cook and stir until chicken
is no longer pink. Transfer chicken to bowl with pasta.

Grease a 9x13 dish. Set aside. Preheat oven to 350. In a medium saucepan bring whipping cream
just to boiling over medium heat, stirring occasionally. Remove from heat. Whisk in 1 cup of the
cheese, the remaining 1 tbsp Cajun seasoning, and the salt until cheese is melted and mixture is
smooth.

Add cheese sauce, tomatoes, and the remaining 1 cup cheese to bowl with chicken and pasta. Toss
to combine. Transfer to prepared dish.

Bake 25-30 minutes. Sprinkle with green onions. Top with hot sauce.

(source: "9x13: The Pan That Can")