Recipe: Cajun Chicken Penne
Okay caveats first:
- This is not my recipe, credit goes to Chef Kenny
- This recipe is so easy I am almost embarrassed to post it, but it also so universally enjoyed and requested it's impossible to say no.
Cajun Chicken Penne
Serves 4
2-3 cups Sliced Grilled Chicken Breast (can also be broiled, baked or rotisserie, I grill a lot of chicken for use in salads and such so I use that)
1.5 cups Heavy Whipping Cream
3 Tbs Cajun Spice Blend (at work we use a McCormick product, but there are many good versions of this on the market.)
1/2 lb Uncooked Penne Pasta
2 Tsp Canola Oil
Cook pasta and drain. Pour whipping cream into a sauce pan. Stir in Cajun spice blend. Cook at medium heat while stirring until it is reduced by 1/3 and the spices have turned the mixture a golden tangerine color. In large skillet, heat oil and toss in chicken. Pour in reduced sauce and coat chicken. Add pasta and saute until everything is nicely coated in the sauce which should now have a more translucent and deeper orange color. Serve.
Note: I have considered adding spinach to the recipe which to my mind needs some vegetable content. Also, it seems to me that this would be even better with a 3:1 ratio of chicken and andouille sausage. If I try either of these variations I'll let you all know the results.
- This is not my recipe, credit goes to Chef Kenny
- This recipe is so easy I am almost embarrassed to post it, but it also so universally enjoyed and requested it's impossible to say no.
Cajun Chicken Penne
Serves 4
2-3 cups Sliced Grilled Chicken Breast (can also be broiled, baked or rotisserie, I grill a lot of chicken for use in salads and such so I use that)
1.5 cups Heavy Whipping Cream
3 Tbs Cajun Spice Blend (at work we use a McCormick product, but there are many good versions of this on the market.)
1/2 lb Uncooked Penne Pasta
2 Tsp Canola Oil
Cook pasta and drain. Pour whipping cream into a sauce pan. Stir in Cajun spice blend. Cook at medium heat while stirring until it is reduced by 1/3 and the spices have turned the mixture a golden tangerine color. In large skillet, heat oil and toss in chicken. Pour in reduced sauce and coat chicken. Add pasta and saute until everything is nicely coated in the sauce which should now have a more translucent and deeper orange color. Serve.
Note: I have considered adding spinach to the recipe which to my mind needs some vegetable content. Also, it seems to me that this would be even better with a 3:1 ratio of chicken and andouille sausage. If I try either of these variations I'll let you all know the results.