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Lightened-Up Grilled Chicken Cajun Pasta

2 sboneless skinless chicken breast, sliced

1 1/2 c. penne pasta

1 red pepper, diced

2 cloves garlic, minced

1/4 t. red pepper flakes

1 T. butter

1 c. milk

1/2 c. chicken broth

1/4 c. grated Parmesan cheese

1 t. mined onion

salt

pepper

parsley


Do ahead: Make the cajun sauce by sauteing the bell pepper, garlic and red pepper flakes in butter until tender.  Add in milk, chicken stock, minced onion, salt and pepper and bring to a quick boil.  Lower the heat and simmer until reduced by about one-quarter.  Add in Parmesan cheese and simmer.  Take off the heat and let cool.  Can set aside while chicken cooks or prepare this well ahead and keep covered in the fridge.


On a hot grill pan or skillet, cook salt and pepper seasoned chicken over medium high heat.  While chicken is cooking, cook pasta according to directions.  When both chicken and pasta are done, drain and combine both and combine with the reserved cajun sauce  Sprinkle with parsley and serve hot.


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