not have the spice I expected. Which just means I'll make it spicer next time I make it. That's the great thing about trying new recipes. If you like them, you can fuss with them and make them your own.
Ok. I fuss with any/all recipes. Still, my point is if you don't like spicy food, do not shy away from this recipe. It was not spicy in the least and yet had great flavor.
The only modification I made was I added mushrooms into the mix. I had to use them or toss them and I wasn't willing to toss them. So before I sautéed the chicken I sautéed the mushrooms. I almost added asparagus but decided not to.
Cajun Chicken Pasta
Recipe from Damn Delicious
Serves 4
- 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, 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, diced
- 2 tablespoons chopped fresh parsley leaves
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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 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.
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