This is a quick not so healthy, but still better than takeout recipe.
I tend to make waaaaaaay too much, so this reheats nicely for leftovers. This recipe makes about 6 portions
1/2 pound pasta, any variety. I usually opt for gluten free brown rice pasta
1/2 pound chicken, cooked and chopped. Today I chose andouille chicken sausage
1 zucchini, sliced
1 bunch asparagus, chopped
1 head broccoli, chopped
1 red bell pepper, diced
2 T butter
1/2 cup heavy cream
2 T Cajun seasoning*
Cook pasta as directed
Preheat oven to 425 degrees
Toss vegetables in a bowl with a splash of olive oil and a pinch of kosher salt
Place veggies on a parchment lined baking sheet. Add chicken and mix together on the sheet
Bake for 10-15 minutes until veggies are golden
Once the pasta is cooked, drain in a colander in the sink
In the same pot used for cooking pasta, return to the stove and melt the butter.
Mix in the Cajun seasoning and heavy cream. Bring to a simmer for about 30 seconds to thicken
Toss the pasta, cooked veggies and chicken into Cajun cream sauce
If you want to get crazy, add some Parmesan cheese
Enjoy!
* Cajun seasoning
You can buy from the store, I like Paul Prudome’s spice mixes.
Or
Here is a recipe for Cajun seasoning
1 T kosher salt
1 T granulated garlic
1T granulated onion
2 T smoked paprika
1 T crushed pepper flakes
1 t thyme, dried
1 t dried oregano
1 t fresh cracked pepper
Endurance Epicurean 