Tuesday, February 2, 2010

Chili's Cajun Chicken Pasta

2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste
1Slightly moisten chicken with water.
2In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6When chicken is cooked through, place on cutting board and slice into strips.
7Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

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