Ingredients
- 8 oz penne pāstā cooked āccording to pāckāge instructions
- 2 TBSPs extrā virgin olive oil
- 2 boneless skinless chicken breāsts pounded thin
- 1 1/2 TBSPs Cājun seāsoning divided
- 2 TBSPs unsālted butter
- 2 cloves gārlic minced
- 1 TBSP āll purpose flour
- 1 1/2 cups hālf ānd hālf
- 1/3 cup grāted pārmesān plus more for topping
- sālt ānd pepper to tāste
- 1 diced tomāto
- fresh pārsley chopped
Instructions
- While the pāstā is cooking, heāt the extrā virgin olive oil in ā lārge skillet over medium heāt.
- Seāson the chicken on both sides with 1 TBSP Cājun seāsoning. ādd to the skillet. Cook for ābout three minutes on eāch side or until the chicken reāches ān internāl temperāture of 165 degrees.
- Remove the chicken from the skillet, cleān it, ānd return it to the medium heāt.
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