Cajun chicken pasta

Kim Thuy Nguyen - Facebook

 INGREDIENTS

2-3 boneless skinless chicken breasts

2 tsp garlic and herb seasoning

1 1/2 tsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp salt and pepper

3 Tbsp Avocado Oil, divided

1 box Penne Pasta

4 cloves minced garlic or 1 Tbsp garlic paste

3 Tbsp unsalted butter, divided

2 tsp tomato paste

1/2 cup chicken broth

3 cups heavy cream

or half & half, more if you like extra sauce

1/2 cup freshly chopped parsley

3/4 cup freshly grated Parmesan cheese

Juice of 1 small lemon

Green onion, sliced (for garnish)

Tomato, diced (for garnish)

- Slice chicken breasts in half or butterfly and coat with 1 Tbsp avocado oil. Season well with spices.

-In a large saucepan over medium high heat, add 2 Tbsp avocado oil and sear chicken breasts on each side for 4 minutes. After first flip, add in 1 Tbsp unsalted butter and baste the chicken breasts. Remove after 4 minutes or when chicken reaches internal temp of at least 162 degreesF. Set chicken breasts aside and tent (cover loosely) with foil. Chicken will continue to cook when removed. You can also place in oven at 350 to finish cooking

-in that same skillet, reduce heat ti medium and add 2 Tbsl unsalted butter, garlic paste, and tomato paste. Sautee for 1/2 minutes and add in your chicken broth and then heavy cream. Allow to simmer 7-10 minutes reduce heat to medium low and stir in your lemon juice, parsley, Parmesan cheese, and more seasoning to taste. Simmer on low heat to reduce tk desired consistency.

-Boil your pasta until just short of al denote, reserve 1/2 cup pasta water, drain, and add to your sauce. If too thick, add your pasta water a little at a time to loosen up.

-Plate your pasta, slice your chicken and top the pasta with it. Garnish with tomato, green onion, and more freshly grated parm. Serve and Enjoy!