Cajun Chicken Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Penne Pasta

  Ragu

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Spices Cajun Seasoning

  Compliments

  3 tsp or 12g

• Garlic

  Raw

  3 cloves, minced or 9g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Lemon zest

  ½ tsp or 1g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  2 tbsp or 8g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. In a gallon size bag, add chicken, 1 tablespoon olive oil and cajun seasoning. Shake to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium-high heat. Cook chicken, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
4. Melt butter in a saucepan over medium-heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. 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.
6. Add pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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