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CAJUN CHICKEN PASTA
CAJUN CHICKEN
5 4 oz. Chicken Breast, Boneless, Skinless
2½ tsp Cajun Seasoning
PASTA SALAD
2½ c. Penne Pasta, Cooked
10 c Romaine Lettuce, Shredded
10 ea Fresh Tomato, Wedges
¾c Fresh Broccoli, Blanched
2 Red Bell Pepper, Sliced
SPICY RANCH DRESSING
¾ c Plain Low Fat Yogurt
½ c Buttermilk
3 tbsp Green Onion, Thinly Sliced
3 tbsp Fresh Parsley, Chopped
1½ tbsp Apple Cider Vinegar
1½ tsp Lemon Zest
1½ tsp Cajun Seasoning
DIRECTIONS:
Preheat oven to 320 F, season each chicken breast with ½ tsp of Cajun seasoning; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
Bake for 13 minutes, or until an internal temperature of 165 F is reached; cool chicken.
When chicken is cool enough to handle, slice.
SPICY RANCH
In a bowl, whisk together all ingredients until smooth.
PLATE ASSEMBLY
In a large bowl, combine the vegetables, pasta and dressing; toss lightly.
Divide mixture evenly between 5 plates, top with 1 sliced chicken breast per serving.
