Creamy Cajun Organic Chicken Pasta & Garlic Bread
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Eggs
- Milk
- Wheat
Cajun-spiced chicken is seared until golden, then served alongside penne tossed in a creamy, Bayou-inspired sauce with sautéed bell pepper, onion, and melted cheddar. Charred corn adds a smoky-sweet note to a crisp Caesar salad, while golden garlic bread is baked until toasty for the perfect side. This satisfying meal covers all the bases.
Ingredients
1 unit
Corn
1 unit
Baby Lettuce
12 ounce
Organic Chicken Cutlets
1 unit
Onion
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
1 cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
2 tablespoon
Cajun Spice Blend
4 ounce
Grape Tomatoes
1 unit
Bell Pepper
1 unit
Garlic Butter Baguette
(Contains: Milk, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and discard root end from lettuce; pat leaves thoroughly dry and chop into bite-size pieces. Halve tomatoes.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, drain corn; pat dry with paper towels.
Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes.
Turn off heat; transfer corn to a large bowl. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until browned and tender, 5-7 minutes.
Transfer veggies to a plate.
Pat chicken* dry with paper towels. Season all over with ½ TBSP Cajun Spice Blend (1 TBSP for 4 servings), salt, and pepper.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Transfer chicken to a second plate and cover with foil to keep warm. (Reserve pan.)
Transfer chicken to a separate plate and cover with foil to keep warm until ready to serve.
Transfer chicken to a separate plate and cover with foil to keep warm until ready to serve.
While chicken cooks, place garlic bread on a lightly oiled baking sheet; bake on top rack until golden brown, 10-12 minutes.
Heat a drizzle of oil in same pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Transfer chicken to a separate plate and cover with foil to keep warm until ready to serve.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add cooked veggies and ½ TBSP Cajun Spice Blend (1 TBSP for 4); cook, stirring, until fragrant, 30 seconds.
Add cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4); bring to a simmer, stirring constantly.
Turn off heat; stir in half the cheddar until melted. Stir in drained penne until everything is coated in a creamy sauce. (TIP: If needed, stir in remaining reserved pasta cooking water a splash at a time until desired consistency is reached.) Taste and season with salt and pepper.
To bowl with corn, stir in dressing and 1 tsp Cajun Spice Blend (2 tsp for 4 servings). Add lettuce, tomatoes, and remaining cheddar; toss to combine. (Save remaining Cajun Spice Blend for another use.)
Thinly slice chicken crosswise.
Divide pasta between shallow bowls and top with chicken. Divide salad between plates. Separate garlic bread into slices and serve on the side.
