Cajun Chicken Pasta

Macros (makes 6 servings):

Protein: 55
Carbs: 116
Fat: 48
Calories: 1,116

Grocery List:

• Chicken breast (33 oz, 3 or medium-sized breasts)
• Bow tie pasta (two 12 oz boxes)
• Olive oil (2 TBSP)
• Cajun seasoning – McCormick brand
• Butter (4 TBSP)
• Orange bell pepper (3)
• Onion (1)
• Baby Bella sliced Mushrooms (1 package)
• Fire-roasted tomatoes (two 14.5 oz cans)
• Chicken broth (3 cups)
• Sun-dried tomatoes (one 7 oz jar)
• Heavy whipping cream (one 236 mL container)
• Cream cheese (one 8 oz block)
• Green onion (1 stalk)
• Cornstarch (3 TBSP)

Directions:

1. Bring water to a boil and cook pasta until desired tenderness
2. Pre-heat oven to 400 ºF
3. Add 2 TBSP olive oil to a pan and turn to high heat
4. Season chicken breast heavily with Cajun seasoning
5. Sear chicken breast on both sides until golden brown
6. Add chicken to a baking sheet lined with foil and bake in the oven for 8-10 mins (165 ºF internal temperature)
7. Slice peppers and onions into long strips
8. Add peppers, onions, and mushroom to a large pan/wok and cook until desired tenderness
9. In a large pot, melt 4 TBSP butter
10. Once the butter is melted add both cans of fire-roasted tomatoes, sun-dried tomatoes, and chicken broth
11. Bring to a light boil
12. Add cream cheese and heavy cream (mix thoroughly to avoid clumping). Continue to boil for a few minutes and then turn down the heat to medium
13. Make a cornstarch/water slurry and dump it into the pot. Mix the sauce until somewhat thick
14. Add cooked noodles to a large plastic container along with the sauce. Put the lid on and shake thoroughly to distribute the sauce
15. Add pasta mixture to a meal prep container.
16. Top with sliced chicken and green onion