CAJUN CHICKEN PASTA #TASTY #CAJUN
In any case, this cajun pasta has consistently had my substance. That smooth alfredo sauce just melts directly in your mouth, supplemented by the fiery kick of the cajun chicken bested with reviving tomato pieces and crisply ground Parmesan cheddar.
The flavor blend is simply immaculate, and you can make it comfortable in 30 minutes or less. That way you can have night out on the town with a similar café quality at home, in sweats, marathon watching Netflix. Done.
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream, or more, to taste
- 1/2 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 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 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 immediately with chicken, garnished with tomatoes and parsley, if desired.
For more detail :http://bit.ly/2M3pA74
