Cajun Fire-Grilled Chicken Pasta
Start off with sizzling-hot chargrilled chicken and crisp crumbled bacon, toss it with penne pasta in a Cajun Alfredo sauce and top it off with melted Grande 50/50 Blend and flash-fried red and green jalapeño peppers. And with Mintel reporting that 20% of customers crave jalapeños, you’ll be sure to win over new fans.
Cajun Fire-Grilled Chicken Pasta
Yield: One serving
Ingredients
- 4 oz. Penne pasta, cooked al dente, drained (11/2 cups)
- 3 oz. Grande 50/50 Blend, shredded or diced (3/4 cup)
- 3 oz. Grilled chicken breast, diced (3/4 cup)
- 1 oz. Bacon pieces, cooked crisp (2 tbsp.)
- 4 oz. Cajun Alfredo Sauce (see recipe) (1/2 cup)
- 4 oz. Breaded jalapeño slices, deep-fried (5 each)
- 1⁄4 oz. Grande Parmesan, grated (1/2 tbsp.)
- 1 tsp. Parsley, fresh, chopped
Directions
- Portion 4 oz. penne pasta in an individual-size oiled baking dish; top with 11/2 oz. Grande 50/50 Blend, 3 oz. chicken, 1 oz. bacon, 4 oz. Cajun Alfredo Sauce and 11/2 oz. Grande 50/50 Blend.
- Bake at 400°F for 5 minutes in an impingement oven, at 500°F for 6 minutes in a deck oven, or until cheese is bubbly and melted.
- Top with 1 oz. breaded jalapeño slices, 1/4 oz. Grande Parmesan and 1 tsp. parsley.
- Variation: Substitute Grande Mozzarella Mild Provolone Blend or Provolone Shred for Grande 50/50 Blend.
Cajun Alfredo Sauce
Ingredients
- 64 oz. Alfredo sauce, warm (8 cups)
- 1⁄2 oz. Cajun seasoning blend (2 tbsp.)
- 1⁄4 oz. Lemon pepper seasoning blend (1 tbsp.)
Directions
- Season Alfredo sauce with Cajun seasoning blend and lemon pepper; whisk to blend.
- Taste and adjust seasoning as needed.
