Cajun Chicken Pasta

with bell peppers and cheesy breadcrumbs

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

A note about serious food allergies

Spice things up with this Cajun chicken atop a bed of creamy fettuccine pasta. Tender chicken breast gets a New Orleans infusion with a zesty seasoning blend and tossed with fresh bell pepper. Top the whole thing off with cheesy-garlicky croutons for a little crunch and a lot of flavor. With taste this big that comes together so quick and easy, it's no coincidence this dish is inspired by the Big Easy.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 2 Green Onions
  • Info
    2 oz. Cheese and Garlic Croutons
  • 2 Boneless Skinless Chicken Breasts
  • 1½ Tbsp. Cajun Seasoning
  • Info
    6 oz. Fettuccine Pasta
  • Info
    12 fl. oz. Can Evaporated Whole Milk (12 oz.)
  • 2 tsp. Vegetable Base Packet (1 tsp.)
  • Info
    ⅗ oz. Butter Pats (0.66 oz.)
  • Nutrition (per serving)

  • Calories
    920
  • Carbohydrates
    120g
  • Fat
    20g
  • Protein
    63g
  • Sodium
    792mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem, seed, and slice red and green bell peppers into thin ¼" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep croutons in their shipping bag and crush into coarse chunks. Rinse chicken breasts and pat dry. On a separate cutting board, slice width-wise into ¼" pieces. Season chicken with ¼ tsp. salt and half the Cajun seasoning. Marinate 5 minutes.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook, stirring occasionally, 5-6 minutes, or until chicken is well-browned and reaches a minimum internal temperature of 165 degrees. Remove to a plate and return pan to heat (no need to wipe clean).

  • Step 3 - Cook the Pasta
    3

    Cook the Pasta

    Add fettuccine to boiling water and cook 12 minutes, stirring often, or until al dente. Reserve ¼ cup cooking water (to help thicken sauce later) and drain pasta in colander.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Heat pan used to cook chicken over medium heat and add 2 tsp. olive oil. Add red and green peppers and white parts of green onion to hot pan. Cook, stirring often, 6 minutes, or until softened. Remove to plate with chicken and return pan to heat (no need to wipe clean).

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    While pasta cooks, add evaporated milk and vegetable base to pan used in previous steps over medium heat. Bring to a simmer and cook 3-5 minutes, or until slightly thickened, stirring often to prevent skin from forming. Add half the remaining Cajun seasoning and ½ tsp. salt. Stir to combine, taste, and add additional Cajun seasoning if desired. Remove from burner and swirl in butter. If sauce is too thick, add reserved pasta water, 1 Tbsp. at a time, as needed. Add cooked pasta, chicken, and bell peppers to pan and toss to combine.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Twirl a mound of pasta on a plate and top with chicken. Garnish with remaining green onions and breadcrumbs.