Pan-Fried Cajun Chicken and Penne Pasta Tossed in a Creamy Red Pepper Sauce.
Makes: 3 to 4 Helpings Prep Time: 10 minutes Cook Time: 10 minutes
What do you eat after you exercise?
From what I understand, it’s good to eat a combination of carbs and protein within 30 minutes after a workout to help your muscles recover.
I’m all for doing whatever it takes to prevent sore muscles after I workout, so I added this super quick pasta dish to my list of post-workout recipes.
It has protein-rich chicken breast, carb-packed pasta, and a creamy sauce that makes the entire meal look, and taste, like date food.
Of course, the heavy cream used in the sauce won’t help your six pack. But it does add body to the delectable sauce before you set this muscle healing pasta dish on your plate…or serve to a date!
Cheers!
Music: Feelin Good by Kevin MacLeod is licensed under a Creative Commons Attribution license https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100475 Artist: http://incompetech.com/
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Creamy cajun Chicken Pasta
Makes: 3 to 4 Helpings Prep Time: 10 minutes Cook Time: 10 minutes
Recipe adapted from: studentrecipes.com
Open Printable Recipe
Ingredients
1 large chicken breast (cut into strips)
1 Tbsp. Cajun seasoning
1 Tbsp. extra virgin olive oil
Pinch or two freshly ground black pepper
6 oz. Penne pasta (or pasta of your choice)
1/2 red bell pepper, diced
1/2 cup low-sodium chicken broth
1/2 cup cream (35%)
pinch or two salt
2 Tbsp. grated Parmesan Cheese
Flat-leaf parsley (optional)
Steps
In a medium bowl, toss chicken strips with Cajun seasoning, olive oil and black pepper. Set in the refrigerator to marinate. While chicken is marinating, cook pasta according to package directions. Drain and set aside.
To cook chicken, heat a skillet over medium heat. Add marinated chicken strips to pan and spread them out evenly in the pan. Let cook, without stirring, for 1 minute. Turn each chicken strip over to cook the other side, without stirring, for 1 minute. Stir and continue to cook chicken strips until they are no longer pink on the inside, about 1 minute longer. Remove cooked chicken from the pan and set aside.
While the skillet is still hot, add diced red pepper to pan. Cook and stir to slightly soften, about 2 minutes. Pour in broth. Combine browned bits in the pan with the broth. Reduce the broth until streaks appear in the pan when you swipe a wooden spoon through the broth (see the video above for a visual), about 4 to 5 minutes. Stir in cream. Season with salt and stir again. Add cooked chicken and pasta. Stir to coat with sauce. Top with Parmesan cheese and parsley (if using).
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Brent Garell (hey that’s me!) is the guy behind College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. He teaches cooking classes at local colleges and online at Cooking Pro Jumpstart.
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