Liz, great minds and all that jazz - I never cook with chicken breast. I started with 20 ounces of thighs, cut up, seasoned and sauteed. Then I cooked all the vegetables in the fat and seasoning that remained in the pan. That’s how I do all chicken breast + start with olive oil recipes. Oil-free cooking FTW. I also used 1/2 cup water instead of 1 cup, to scale back on the liquid. Didn’t seem to help the bland and watery mess it became. Again. Ugh.
Kari, let me know if you redo it. If I do a cajun chicken pasta again, it’s going to be one I create from my own knowledge base, not modifying hers.
Milly - glad to know it wasn’t just me! I do like plenty of her recipes, but this one is a two-time fail. I am not pursuing it again, at least not in her fundamental form.