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
Description
Ingredients
Cajun Fire-Grilled Chicken Pasta
Cajun Alfredo Sauce
Variations
Instructions
Cajun Fire-Grilled Chicken Pasta
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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.
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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.
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Top with 1 oz. breaded jalapeño slices, 1/4 oz. Grande Parmesan and 1 tsp. parsley.
Cajun Alfredo Sauce
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Season Alfredo sauce with Cajun seasoning blend and lemon pepper; whisk to blend.
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Taste and adjust seasoning as needed.
Note
Yield: One serving
