Cajun Chicken Pasta

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 Parsley, fresh leaves
  • 2 Roma tomatoes

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1 tbsp Cajun seasoning
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream
  • 1/4 cup Parmesan

Found on life-in-the-lofthouse.com

Ingredients

• 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
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• chopped fresh parsley leaves, if desired

Directions

• In a large Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning. Rub and shake to coat chicken. Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook about 6 minutes on each side. Remove to a plate and cover with foil keep warm. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Wipe skillet clean (be careful it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. 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.