Creamy Cajun Chicken Pasta & Garlic Bread

Enjoy an abundant 3-course meal with a main, sides, and appetizers

Allergens: Eggs, Milk, Wheat

Total: 45 min • Prep: 10 min

Servings:
Ingredients

  • Corn

    1 unit

  • Baby Lettuce

    1 unit

  • Onion

    1 unit

  • Caesar Dressing

    1½ ounce

  • White Cheddar Cheese

    1 cup

  • Cream Sauce Base

    4 ounce

  • Penne Pasta

    6 ounce

  • Cajun Spice Blend

    2 tablespoon

  • Grape Tomatoes

    4 ounce

  • Chicken Cutlets

    12 ounce

  • Bell Pepper

    1 unit

  • Garlic Butter Baguette

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    5 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • 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.
Ingredient Quantities

  • Onion

    1 unit

  • Bell Pepper

    1 unit

  • Salt

    1 teaspoon (tsp)

2
  • 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.
3
  • 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. 
Ingredient Quantities

  • Corn

    1 unit

  • Onion

    1 unit

  • Bell Pepper

    1 unit

4
  • 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.)
Ingredient Quantities

  • Cajun Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

5
  • While chicken cooks, place garlic bread on a lightly oiled baking sheet; bake on top rack until golden brown, 10-12 minutes.
6
  • 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.
Ingredient Quantities

  • Cream Sauce Base

    4 ounce

  • Cajun Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

7
  • 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.
Ingredient Quantities

  • Corn

    1 unit

  • Cajun Spice Blend

    2 tablespoon