IN THE KIT
12 ozchicken tenderloin
10 ozalfredo sauce
1 ozcajun seasoning
2 ozgarlic/onion blend
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Medium nonstick skillet
Preheat oven broil;
Cut baguette into 4 pieces. Spread garlic butter on one side and sprinkle 1/2 of the parmesan;
Bring a medium pot of salted water to a boil;
Remove leaves from stems & roughly chop parsley;
Cut tomatoes into ½-inch pieces;
Pat chicken dry & cut into bite size pieces.
Add pasta to boiling water & cook, stirring once or twice to prevent sticking, until al dente, about 8 minutes. Place spinach in a colander, then drain pasta over spinach. Shake colander to remove any excess water.
Season chicken with all of the Cajun seasoning (or half if desired for less spice). Heat a drizzle of oil in a medium nonstick skillet over medium-high. Add chicken & cook, stirring occasionally, until well browned & cooked through, 3–4 minutes.
Add garlic/onion to skillet with chicken; cook over medium-high heat, stirring, until fragrant, about 1 minute. Add alfredo sauce & bring to a simmer.
Place garlic toasts on a baking sheet & toast on top rack in the oven for 3-5 minutes, watching carefully so it doesn’t burn.
Add pasta & spinach & half of the parmesan to skillet with sauce; toss to coat pasta. Season to taste with salt, pepper & remaining cajun seasoning if desired.
Remove skillet from heat, then stir in chopped tomatoes. Serve creamy cajun chicken pasta topped with remaining parmesan & garlic toasts.