Cajun Chicken Pasta
::Ingredients::
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta (consider using whole wheat for a healthier alternative!)
- 3 cloves garlic, minced
- 1 cup heavy cream sub
- 1/2 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- Sea salt and freshly ground black pepper
- 2 Roma tomatoes, diced
- 2 tablespoons chopped fresh parsley leaves
::Directions::
- In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
- Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat.
- Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt 2 tbsp butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed
- Season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve the pasta with the chicken. Garnish with tomatoes and parsley, if desired
Happy Eating!
Signed,
Tiesha
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