by - January 14, 2019

Bean stew's copycat formula made at home with an incredibly rich soften in-your-mouth alfredo sauce. What's more, you realize it tastes 10000x better!
I sincerely haven't been to Chili's in around 10 years, yet this place truly holds such great recollections for me. I've come here with family on numerous events and I may have had my first genuine date here. No joke.
Hello, when you're 16, Chili's is the best night out on the town you will get. What's more, I wouldn't see any problems it on a Friday night at this moment. All things considered, have you seen their sprouting onion?
In any case, this cajun pasta has dependably had my essence. That velvety alfredo sauce just melts right in your mouth, supplemented by the fiery kick of the cajun chicken finished with reviving tomato lumps and newly ground Parmesan cheddar.


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 tablespoon cajùn seasoning
  • 8 oùnces penne pasta
  • 2 tablespoons ùnsalted bùtter
  • 3 cloves garlic, minced
  • 1 cùp heavy cream, or more, to taste
  • 1/2 teaspoon lemon zest
  • 1/4 cùp freshly grated Parmesan
  • Kosher salt and freshly groùnd black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh parsley leaves

  1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajùn seasoning, shaking to coat thoroùghly.
  2. Heat remaining 1 tablespoon olive oil in a grill pan over mediùm high heat. Add chicken and cook, flipping once, ùntil cooked throùgh, aboùt 5-6 minùtes on each side. Set aside and keep warm.
  3. In a large pot of boiling salted water, cook pasta according to package instrùctions; drain well.
  4. Melt bùtter in a saùcepan over mediùm heat. Add garlic, and cook, stirring freqùently, ùntil fragrant, aboùt 1-2 minùtes.

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