This dish comes together fairly easily, yet it is still delicious and flavorful. This dish can also easily be doubled to feed more people or if you want a larger serving.
Cajun Chicken Pasta
Ingredients:
- 8 ounces penne pasta
- 2 tablespoons olive oil, divided
- 1 tablespoon cajun seasoning
- 2 boneless skinless chicken breasts
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon lemon zest
- 1/4 cup shredded parmesan cheese
- black pepper, to taste
- 2 roma tomatoes, diced
Directions:
- Cook the pasta according to the package directions and drain well.
- In a small bowl combine 1 tablespoon olive oil and the cajun seasoning. Spread this mixture on both sides of the chicken breasts.
- In a skillet heat the remaining tablespoon of olive oil.
- Add in the chicken breasts and cook for 5-6 minutes. Flip the chicken breasts and cook for an additional 5-6 minutes or until completely cooked.
- While the chicken is cooking, in a medium saucepan melt the butter over medium low heat.
- Add in the garlic and cook stirring constantly for 1-2 minutes, until fragrant.
- Slowly whisk in the heavy cream and lemon zest. Cook whisking constantly for 1-2 minutes or until everything in completely incorporated.
- Add in the parmesan cheese and stir until completely melted and mixture has thickened slightly.
- Add in the cooked and drained pasta and stir to mix.
- If the sauce is too thick add in a bit more heavy cream.
- Season with black pepper.
- Slice the chicken and serve on top of the pasta, then sprinkle with the diced tomatoes.
Nutrition Facts |
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Serves: 4 |
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Amount Per Serving |
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Calories 681 |
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Total Fat |
36.5g |
|
Saturated Fat |
19.7g |
|
Polyunsaturated Fat |
0.9g |
|
Monounsaturated Fat |
6.4g |
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Trans Fat |
0g |
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Cholesterol |
165g |
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Sodium |
608.1g |
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Potassium |
159.4g |
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Total Carbohydrates |
45.5g |
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Dietary Fiber |
2.6g |
|
Sugars |
4g |
|
Protein |
36.1g |
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Vitamin A 33.5% Vitamin C 19.3% |
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Calcium 11.7% Iron 15.5% |
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*Nutritional information will vary depending on the brands you use. |
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