IN THE KIT
12 ozchicken breast
6 ozpasta shells
2 ozzesty cajun seasoning
2 ozred bell pepper
2 ozgarlic butter
10 ozcream/lemon juice/Dijon blend
3 ozbaby toms
2 ozparm cheese
Salt & pepper
Kitchen Items Needed
Small baking sheet
Preheat oven to 350°F;
Bring medium pot to boil with a pinch of salt;
Cut chicken into small bite size pieces, place in bowl. Season with salt, pepper, 1/3 of cajun seasoning, toss with flour (save a pinch of flour for the sauce later);
Slice baby tomatoes in half;
Core & dice bell pepper;
Slice baguette diagonally into 4 toasts. Spread garlic butter on one side & a sprinkle of parmesan cheese;
Remove leaves from stems, roughly chop parsley.
Add pasta to boiling water. Cook 6-8 minutes, until al dente. Strain, keep a small bit of pasta water, set aside.
Add a drizzle of olive oil & ½ of remaining garlic butter to a skillet over medium-high heat. Cook the chicken & peppers for 5-7 minutes or until chicken is golden & cooked through. Transfer the chicken & peppers to a plate & set it aside.
Place toasts on baking sheet. Toast for 5-7 minutes or until cheese is golden, watching carefully so they don’t burn.
Reduce the heat to medium, add the remaining garlic butter to the skillet. Once it's melted, add pinch of flour. Let it cook for about a minute, stirring consistently.
Whisk in the cream/lemon/Dijon blend & the remaining Cajun seasoning.
Stir in tomato & spinach & let sauce thicken a bit – add a splash of hot pasta water if it gets too thick.
Add pasta to skillet. Add chicken & peppers. Stir in half parsley. Taste & season with extra salt & pepper as needed.
Divide between bowls, sprinkle with parsley & leftover parmesan.