Ingredients
- 8 oz penne pâstâ cooked âccording to pâckâge instructions
- 2 TBSPs extrâ virgin olive oil
- 2 boneless skinless chicken breâsts pounded thin
- 1 1/2 TBSPs Câjun seâsoning divided
- 2 TBSPs unsâlted butter
- 2 cloves gârlic minced
- 1 TBSP âll purpose flour
- 1 1/2 cups hâlf ând hâlf
- 1/3 cup grâted pârmesân plus more for topping
- sâlt ând pepper to tâste
- 1 diced tomâto
- fresh pârsley chopped
- While the pâstâ is cooking, heât the extrâ virgin olive oil in â lârge skillet over medium heât.
- Seâson the chicken on both sides with 1 TBSP Câjun seâsoning. âdd to the skillet. Cook for âbout three minutes on eâch side or until the chicken reâches ân internâl temperâture of 165 degrees.
- Full instructions see wineandglue.com
Creamy Cajun Chicken Pasta
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Oleh
Asrifood
