Chili’s Cajun Chicken Pasta / Cajun Seasoning

Cajun Chicken Pasta

* 4 boneless, skinless chicken breast halves
* cajun seasoning (see below)
* 4-5 tbsp. olive oil
* 4 tbsp. flour
* 3 cups milk
* 1/2 tsp. lemon pepper seasoning
* 1 tsp. salt
* 1 tsp. black pepper
* 1/4 tsp garlic powder
* 16 oz. cooked penne pasta (drained)
* 2 Roma tomatoes, diced
* green onion
* fresh shredded parmesan, to taste

1. Slightly moisten chicken with water.

2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

3. In large skillet, saute' chicken in olive oil, over medium heat, turning whenever necessary. (I usually bake the chicken.)

4. When chicken is about half-way done, grab a second skillet and create a roux by combining flour, 3-4 tbsp. olive oil, and remainder of seasonings over medium heat. Add milk, stirring with a whisk and bring to a boil for one minute.

5. When cream mixture begins to thicken, add the pasta and turn off heat. Stir well.

6. When chicken is cooked through, place on cutting board and slice into strips.

7. Spoon pasta and sauce onto large serving plates and top with chicken, diced tomatoes, green onion, and parmesan.


Homemade Cajun Seasoning

1 tsp. garlic powder
1 tsp. onion powder or dry minced onion
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper