CHIL I ’ S

Cajun Chicken Pasta

WHILE SOME CREAM SAUCES CAN BE BLAND, CHIL I’ S FIRES UP THE SPICE FACTOR WITH THIS RICH AND PEPPERY SAUCE FOR PENNE. THE CAJUN-COATED CHICKEN IS GOOD ENOUGH TO BE ENJOYED ON ITS OWN!

4 tablespoons ( 1 / 2 stick) unsalted butter 2 (6-ounce) boneless skinless chicken breasts 2 tablespoons Cajun seasoning

3 cups whipping cream

1 teaspoon lemon pepper

1 / 2 teaspoon ground white pepper 1 teaspoon black pepper

2 teaspoons kosher salt

1 teaspoon granulated garlic

1 (12-ounce) box penne, cooked according to package directions 1 / 2 cup shredded Parmesan cheese 2 medium Roma tomatoes, diced

1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Melt 2 tablespoons of the butter and brush it over the chicken. Rub the Cajun seasoning into the chicken, covering both sides.

3. Grill the breasts for 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Set the chicken aside and let it rest for 10 minutes, then cut it into long strips.

4. Melt the remaining butter in a medium saucepan and stir in the whipping cream. Bring the cream to a boil, then reduce the heat and simmer. Whisk in the lemon pepper, white and black pepper, the salt, and garlic. Simmer for 5 minutes.

5. Add the cooked pasta to the cream sauce and let it heat through. Stir the pasta and sauce until thoroughly combined.

6. Spoon the pasta onto warmed plates or shallow serving bowls. Arrange the sliced chicken on top of each portion, then sprinkle with the Parmesan cheese and garnish with the diced tomatoes.