Cajun Chicken Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet 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

  Shredded

  ¼ cup or 20g

• 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. Place chicken, 1 tablespoon olive oil, and Cajun seasoning in a gallon-sized bag. Shake to coat the chicken thoroughly.
2. Heat the remaining olive oil in a grill pan over medium-high heat. Cook the chicken, flipping once, until fully cooked, about 5-6 minutes per side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook the 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 too thick, add more cream as needed. Season with salt and pepper to taste.
6. Add the pasta to the sauce and gently toss to combine.
7. Serve immediately with the chicken, garnished with sliced tomatoes and parsley.