CAJUN CHICKEN PASTA
Source of Recipe
CopyCat Recipe
List of Ingredients
2 boneless, skinless chicken breasts
4 tsp. cajun seasoning {I used Tony Chachere's}
4 tbsp. butter
3 cups heavy whipping cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp. garlic powder {garlic salt would be good here, too!}
1 pkg. penne pasta
Roma tomatoes, chopped
Shredded parmesan cheese
Green onions {optional}
Recipe
Cook pasta according to package directions. Slightly moisten chicken with water and place in a large Ziplock baggie. Add cajun seasoning, seal baggie, and shake it up. You want to get the chicken nice and coated with all the cajun seasoning. I didn't have any baggies {shocker}, so I used a Ziplock container instead, coating one breast at a time.
In a large skillet, saute chicken in 2 tablespoons of butter, turning when necessary. I probably cooked mine for about 10-15 minutes. Can't really remember. However, I do remember cutting the chicken open to make sure it was white throughout. I had a terrible incident of cooking chicken for a date one time in college, and when he bit into the chicken, it was RAW. Dangit. I don't want a repeat, so I always cut into my chicken to see how it's cookin.
While chicken is cooking, grab another pot and combine cream with 2 tablespoons of butter and remaining seasonings salt, pepper, garlic powder, lemon pepper.
When the cream mixture starts to bubble, turn off heat and pour over cooked pasta. Toss to coat evenly. When the chicken is all cooked, remove from heat and transfer to cutting board. Slice chicken into strips.
Spoon pasta onto plate & top with several strips of chicken. Top with tomatoes, green onions, and sprinkle with parmesan.
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