Cajun Chicken Pasta

Ingredients

• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 2 Green Onions
• 2 oz Cheese and Garlic Croutons
• 2 Boneless Skinless Chicken Breasts
• 1 ½ Tbsp. Cajun Seasoning
• 6 oz Fettuccine Pasta
• 1 Can Evaporated Whole Milk
• (12 oz.)
• 1 Vegetable Base Packet (1 tsp.)
• 2 Butter Pats (⅔ oz.)
• Olive Oil
• Salt
• Stem, seed, and slice red and green bell peppers into
• thin ¼” strips. Trim and thinly slice green onions on
• an angle, keeping white and green portions separate.
• Keep croutons in their shipping bag and crush into
• coarse chunks. Rinse chicken breasts and pat dry.
• pieces. Season chicken with ¼ tsp. salt and half the

Instructions

1. 1

   Cook Within: Sauce should appear a little too thin before adding pasta. Starches on pasta’s surface, as well as natural thickening that happens as it cools, will thicken sauce. Cajun seasoning is alternately referred to as blackening seasoning and usually contains a mixture of paprika, oregano, black pepper, and Fresh bell peppers are one part of the vegetable “trinity” that forms the base of many Cajun dishes. Can you name the other two

2. 2

   Prepare the Ingredients: Stem, seed, and slice red and green bell peppers into thin ¼” strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep croutons in their shipping bag and crush into coarse chunks. Rinse chicken breasts and pat dry. On a separate cutting board, slice width-wise into ¼” pieces. Season chicken with ¼ tsp. salt and half the Cajun seasoning. Marinate 5 minutes.

3. 3

   Heat pan used to cook chicken over medium heat: and add 2 tsp. olive oil. Add red and green peppers and white parts of green onion to hot pan. Cook, stirring often, 6 minutes, or until softened. Remove to plate with chicken and return pan to heat (no need

4. 4

   Heat a large non-stick pan over medium-high heat.: Add 2 tsp. olive oil and chicken to hot pan. Cook, stirring occasionally, 5-6 minutes, or until chicken is well-browned and reaches a minimum internal temperature of 165 degrees. Remove to a plate and return pan to heat (no need to wipe clean).

5. 5

   Make the Sauce: While pasta cooks, add evaporated milk and vegeta- ble base to pan used in previous steps over medium heat. Bring to a simmer and cook 3-5 minutes, or until slightly thickened, stirring often to prevent skin from forming. Add half the remaining Cajun seasoning and ½ tsp. salt. Stir to combine, taste, and add additional Cajun seasoning if desired. Remove from burner and swirl in butter. If sauce is too thick, add reserved pasta water, 1 Tbsp. at a time, as needed. Add cooked pasta, chicken, and bell peppers to pan and toss to combine.

6. 6

   Cook the Pasta: Add fettuccine to boiling water and cook 12 minutes, stirring often, or until al dente. Reserve ¼ cup cook- ing water (to help thicken sauce later) and drain pasta in colander.

7. 7

   Plate the Dish: Twirl a mound of pasta on a plate and top with chicken. Garnish with remaining green onions and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half seasons chicken before cooking, and remainder goes into sauce. • Be sure to keep white and green portions of green onions separate. White portions are cooked with bell peppers and green portions • Be sure to save ¼ cup pasta cooking water to help thicken adds some heat to this dish.

8. 8

   Add to taste when making: the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink