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Sunday, January 23, 2011

Chili's Cajun Chicken Pasta

  • 4 boneless, skinless chicken breast halves
  • 4 tsp. cajun seasoning
  • 4 tbsp. butter or margarine
  • 3 cups heavy cream
  • 1/2 tsp. lemon pepper seasoning
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp garlic powder
  • 8 oz. cooked penne pasta (drained)
  • 2 roma tomatoes, diced (optional)
  • Peas, Asparagus, Peppers, Prosciutto, or your favorite/leftover vegetables  (optional)
  • fresh shredded parmesan, to taste

Quick Version:  Ragu's Roasted Garlic Parmesan sauce instead of the heavy cream & 2 Tbsp of butter.  Skip Step 4 below. 

  1. Slightly moisten chicken with water.
  2. In a large resealable plastic bag, shake chicken and Cajun seasoning until chicken is thoroughly coated.
  3. In large skillet, saute' chicken in 2 tbsp. butter, over medium heat, turning whenever necessary.
  4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
  5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  6. When chicken is cooked through, place on cutting board and slice into strips.
  7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
  8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

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