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| CAJUN CHICKEN PASTA |
CAJUN CHICKEN PASTA
Î honestly haven’t been to Chîlî’s în about 10 years, but thîs place really
holds such good memorîes for me. Î’ve come here wîth famîly on many occasîons
and Î mîght have had my fîrst real date here.
No joke.
Hey, when you’re 16, Chîlî’s îs the best date nîght you wîll get. And Î
wouldn’t mînd ît on a Frîday nîght rîght now. After all, have you seen theîr
bloomîng onîon?
But thîs cajun pasta has always had my heart and soul. That creamy alfredo
sauce just melts rîght în your mouth, complemented by the spîcy kîck of the
cajun chîcken topped wîth refreshîng tomato chunks and freshly grated Parmesan
cheese.
The flavor combînatîon îs just perfect, and you can make ît rîght at home
în 30 mînutes or less. That way you can have date nîght wîth the same restaurant-qualîty
at home, în sweats, bînge-watchîng Netflîx. Done.
ÎNGREDÎENTS:
- 2 boneless, skînless chîcken breasts
- 2 tablespoons olîve oîl, dîvîded
- 1 tablespoon cajun seasonîng
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlîc, mînced
- 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, dîced
- 2 tablespoons chopped fresh parsley leaves
DÎRECTÎONS:
- În a gallon sîze Zîploc bag, add chîcken, 1 tablespoon olîve oîl and cajun seasonîng, shakîng to coat thoroughly.
- .....
- .......
full step in
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