6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Cajun seasoning, divided
2-1/4 cups uncooked penne pasta
1 large onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, drained
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
Rub chicken with 1 tablespoon Cajun seasoning. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°; keep warm.
Meanwhile, in a large saucepan, cook pasta according to package directions. In a Dutch oven coated with cooking spray, saute onion in oil until crisp-tender. Add garlic and remaining Cajun seasoning; cook 1 minute longer. Stir in tomatoes and pepper.
Drain pasta; add to the onion mixture. Stir in cream; heat through (do not boil). Serve chicken with pasta. Yield- 6 servings.
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