"Like Chili's Cajan Chicken Pasta"
Source of Recipe
I think I found this on on Secret Recipe World
Recipe Introduction
This recipe calls for four chicken breast halves, but I (as always when possible) used rotissorie chicken and put the cajun seasoning in a big plastic bag and coated it that way, then only sauteed it for a few minutes in the butter and then went on with the recipe (since the chicken was already cooked) and it turned out great. I even had it for lunch the next day and it was still pretty good. It wasn't all that spicy to me but I eat a lot of spicy food so I may not be the best judge of that.
List of Ingredients
Ingredients -
4 boneless, skinless chicken breast halves
4 tsp. cajun seasoning
4 tbsp. butter or margarine
3 cups heavy cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp garlic powder
8 oz. cooked penne pasta (drained)
2 roma tomatoes, diced
fresh shredded parmesan, to taste
Recipe
Ingredients -
4 boneless, skinless chicken breast halves
4 tsp. cajun seasoning
4 tbsp. butter or margarine
3 cups heavy cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp garlic powder
8 oz. cooked penne pasta (drained)
2 roma tomatoes, diced
fresh shredded parmesan, to taste
Directions -
In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
When chicken is cooked through, place on cutting board and slice into strips.
Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!
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