DIRECTIONS:
1. In a gallon size Ziploc bag, add chicken, 1
tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan
over medium high heat. Add chicken and cook, flipping once, until cooked
through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta
according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add
garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook,
whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan
until slightly thickened, about 1-2 minutes. If the mixture is too thick, add
more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with
tomatoes and parsley, if desired.
link: damndelicious.net
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