CAJUN CHICKÉN PASTA

CAJUN CHICKÉN PASTA

CAJUN CHICKÉN PASTA

INGRÉDIÉNTS:

• 2 bonéléss, skinléss chickén bréasts
• 2 tabléspoons olivé oil, dividéd
• 1 tabléspoon cajun séasoning
• 8 ouncés pénné pasta
• 2 tabléspoons unsaltéd buttér
• 3 clovés garlic, mincéd
• 1 cup héavy créam, or moré, to tasté
• 1/2 téaspoon lémon zést
• 1/4 cup fréshly gratéd Parmésan
• Koshér salt and fréshly ground black péppér, to tasté
• 2 Roma tomatoés, dicéd
• 2 tabléspoons choppéd frésh parsléy léavés

DIRÉCTIONS:

• In a gallon sizé Ziploc bag, add chickén, 1 tabléspoon olivé oil and cajun séasoning, shaking to coat thoroughly.
• Héat rémaining 1 tabléspoon olivé oil in a grill pan ovér médium high héat. Add chickén and cook, flipping oncé, until cookéd through, about 5-6 minutés on éach sidé. Sét asidé and kéép warm.
• In a largé pot of boiling saltéd watér, cook pasta according to packagé instructions; drain wéll.
• Mélt buttér in a saucépan ovér médium héat. Add garlic, and cook, stirring fréquéntly, until fragrant, about 1-2 minutés.
• Gradually whisk in héavy créam and lémon zést. Cook, whisking constantly, until incorporatéd, about 1-2 minutés. Stir in Parmésan until slightly thickénéd, about 1-2 minutés. If thé mixturé is too thick, add moré héavy créam as néédéd; séason with salt and péppér, to tasté.
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CAJUN CHICKÉN PASTA

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