Creamy Cajun Pasta with Chicken and Broccoli
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1-2 tsp of cajun seasoning for chicken and 2 tsp for pasta
1/4 cup of onion
1/2 pound Parpadelle Pasta
4 pieces of boneless chicken breast
2 cloves garlic, minced
2 plum tomatoes, chopped
1/2 cup heavy cream
12 oz of broccoli, cooked and chopped
1/2 cup triple cheedar or parmesan
2 tbs of olive oil for pasta 1 tsp for chicken
Bring a large pot of salted water to a boil. Cook the parpadelle according to package directions; drain.
Season the chicken with olive oil, salt, pepper, oregano, and cajun. Place chicken on a grill pan cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. (if using grill pan)
Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Cut into slices, set aside.
Meanwhile, put olive oil in a large skillet, add onion then cook over medium-high heat, until translucent. Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add tomatoes, and cream bring to a simmer, then add cheese.
Lastly add pasta, broccoli, chicken, and toss with tongs until well coated; season to taste with cajun, salt and pepper.