Chilis Copycat Cajun Chicken Pasta Food

CHILI'S COPYCAT CAJUN CHICKEN PASTA

Steps:

• Rinse the chicken in water and put in a Tupperware container or large resealable bag. Add the cajun seasoning and shake to coat thoroughly.
• In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink.
• When the chicken is almost done, in a saucepan combine the heavy cream, 2 Tbs butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture begins to bubble, add the pasta and remove from heat stirring well.
• Once chicken is cooked, cut thin strips on cutting board.
• Spoon the pasta onto a plate and top chicken, diced tomatoes and parmesan. Sprinkle with more cajun seasoning if desired! Best when served with a side of Texas garlic toast. ;)

CHILI'S COPYCAT CAJUN CHICKEN PASTA

Steps:

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
• Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

CHILI'S CAJUN CHICKEN PASTA RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Pat chicken dry with a paper towel.
• Pound chicken to 1/2-inch thickness.
• Dust both sides with Cajun seasoning until thoroughly coated.
• In a large sauté pan over medium heat, melt 1 tablespoon butter.
• Add chicken, cooking through completely, about 5 to 6 minutes for each side. Remove chicken from skillet. Slice into strips. Set aside and keep warm.
• In another large sauté pan, melt 3 tablespoons butter over medium heat.
• Add flour. Cook, stirring, until bubbly.
• Add heavy cream. Continue to simmer, stirring, until thickened, about 6 minutes.
• Remove from heat.
• Add Parmesan, cayenne, salt and pepper. Stir to mix well.
• Taste. Add more cayenne, salt and pepper, to taste, if needed.
• Place cooked pasta in sauce. Toss to coat well.
• Spoon sauced pasta onto 2 serving plates.
• Top with chicken. Scatter tomatoes and green onions over top.
• Serve hot with garlic toast.