*Cajun Chicken An Broccoli Alfredo*


°1 pound penne or other small pasta
°2 cups broccoli florets1 pound boneless, skinless chicken breast cutlets
°2-3 tbsp Cajun seasoning 
°2 tbsp olive oil
°2 tbsp butter3 cloves garlic, minced
°1/2 cup dry white wine2 cups heavy cream
°Parmesan cheese, grated
°Salt and pepper

*How to do it:

Heat oven to  In a large saucepan, bring 4 liters of salted water to a boil. Adding pasta and cooking until al dente, for 9 minutes. Draining pasta, reserving the cook water. Reserved pasta. Adding broccoli; boil to just tender and bright green, for 2 minutes. Immediately plunge into a bowl of ice water. Drain and reserve. Meanwhile, generously sprinkle both sides of chicken with Cajun seasoning. In a large skillet, heat the oil until it simmers. Arrange chicken in a single layer and sauté, turning once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from pan, cover with foil and transfer to oven to keep warm. Wipe out the skillet with a paper towel and return it to the stove. Over medium-high heat, melt the butter and heat until it foams. Stirring in garlic; sauté to fragrant, about 30 sec. Whisk in wine; bring to a boil. Simmer until the sauce has reduced by half, about 2 minutes. Whip cream; simmer until slightly thickened, about 2 minutes. Stir in the parmesan. Season with salt and pepper. Add the reserved pasta to the skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional Parmesan. Serve immediately.

Enjoy !