Creamy Cajun Chicken Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Butterfly thawed chicken breasts and coat with about half of the spice blend and about 1 tsp salt per breast. Cook on a sheet pan (preferably with a rack) for about 35 minutes, or until the internal temperature reaches 155°F. Let cool before slicing into bite-sized strips.

Step 2

In a dutch oven or large sautee pan, cook the chopped bacon. While the fat is rendering out of the bacon, cut up the vegetables (dice celery, slice onion, julienne peppers, mince garlic). At this point, you may also want to start cooking your pasta.

Step 3

Once the bacon bits start to brown, cook the onion and celery in the bacon fat. Once translucent, add the peppers and cook for a few minutes, or until they start to lose their water.

Step 4

Add the rest of the spices and flour to the vegetables to create a roux. Cook, stirring, for a couple of minutes, then add in the milk and heavy cream.

Step 5

Once thickened up, you can add in the chicken and salt to taste. Combine with the pasta and serve.