Cajun Chicken Pasta

This recipe is an original by my husband. If anyone tries it, please let me know, he will be excited!

Ingredients
1/2 Onion
1 Bell Pepper (Green, Red, Yellow or any color)
1 hand full of mushrooms
Cajun Hot sauce (Easier to find at Harmon’s, there are several types with varying degrees of spiciness.)
your favorite Pasta, preferably one that is easy to eat like bow tie or curly types (The more edges and caverns in the noodle allow it to carry more flavor)
1 tbsp of Corn starch
1/2 cup of Spaghetti Sauce, preferably Prego or Classico
1-2 cups of water (The corn starch is added to the water to thicken the sauce)
1 lbs of your favorite meat (Chicken is traditional, however Chorizo is also preferable, we tried sausage and it was fine), the meat is not the main item it is just a garnish for the sauce
Salt, apply according to your desire

Directions
Dice the meat and cook in a saute pan on medium to medium high heat
Chop the onion, bell pepper, and mushrooms and place off to the side until the meat is cooked and then add them to the meat.
Cook for about 8-12 minutes or until the onions turn a slight tan color.
Add the spaghetti sauce and mix all ingredients
Add the water
Add the corn starch through a small screen strainer and pour it around the entire pan to maximize thickening.
Stir and cook until the sauce boils.
Add the Cajun sauce gingerly. Sample the sauce after adding to make sure you don’t add too much. As mentioned above there are varying types of Cajun sauces with varying degrees of spiciness. One time I used the entire bottle because it was pretty weak. The bottle I have now is really powerful so I only add about a tbsp.
Add salt to bring out the flavor.
Pour over the pasta and enjoy.

It really was yummy! Great job husband!