Cajun Chicken Pasta With a Lemon Cream Sauce

This recipe was much requested on my Insta so here it is. The sauce tastes really light (even though it's made with cream) and Logan loved this recipe. 

Recipe serves 2 (1 small chicken breast per person, if you use those huge chicken breasts then half a breast per person will do)

Ingredients:

2 chicken breasts

favorite pasta (ours is farfalle)

asparagus

1 roma tomato

1 cup heavy cream

3 cloves minced garlic

1 tsp. fresh lemon zest

Cajun seasoning (I made my own) 

1/4 cup of parmesan cheese

Olive Oil

Butter

Directions:

1. In a ziploc add 2 tbsp. of olive oil and 1 tbsp. of cajun seasoning, place chicken breasts in the ziploc and coat well. Place in refrigerator for 10 minutes. 

2. Heat your grill pan (or grill) with 1 tbsp. of olive oil to medium-high heat. Add chicken and cook approx. 5 minutes per side or until cooked through. Set aside. 

3. Cook desired amount of pasta, drain and set aside. 

4. Cut off ends of asparagus and discard. Then cut asparagus into thirds and blanch and set aside. 

4. In a separate pan (needs to be big enough to fit your pasta in later) melt 2 tbsp. of butter over medium heat. once melted add your 3 cloves of minced garlic, and cook until fragrant (be careful not to burn your garlic, yuck). Only about a minute or so

5. Whisk in your lemon zest and heavy cream until warm.

6. Add parmesan cheese, and whisk until melted and well incorporated. Season your sauce with salt and pepper to taste (always season people). 

7. Add pasta and asparagus to your sauce pan and stir until well-coated.

8. Dish up your pasta and add sliced chicken to the top.

9. Chop your tomato and add it to the top (you can also add your tomato to the sauce with everything else, but I don't like warm tomatoes)

10. Garnish with fresh parmesan and parsley if desired.

xoxo, enjoy. 

p.s. If you wanted a low-carb option to this meal substitute zucchini noodles (made with a spiralizer) for the pasta. So good.