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