In honor of the Challenge, and to feed the inner ragin’ Cajun in you. Here’s a full compass meal that is hearty and jam packed with nutrition. The recipe itself only calls for Cajun seasoning, meh. I must digress and say flavor your chicken however you like, that and I am not a big fan of butter so I opted to leave the butter buds out of the recipe. For seasoning the chicken, I used herbs de provence, fresh thyme and a hint of cayenne and it turned out nicely!
2 portions whole wheat rigatoni (4oz uncooked)
2 portions chicken breast (1/2 lb)
2 TBP Cajun seasoning
1/2c skim milk
1 bag (5oz) baby spinach leaves
8 oz fresh mushrooms, sliced
1 TBSP Butter Buds
1 tomato, chopped
Prepare rigatoni according to its package directions. Lightly coat a large skillet with cooking spray and place over medium heat. Coat chicken breasts w/seasonings. Place chicken breasts in skillet, turn and cook for 6 minutes on each side. transfer the cooked chicken breasts to a plate, cover w/foil to keep warm.
Add milk, cooked pasta, spinach, mushrooms and butter buds to skillet, mix well. Cover and simmer over low heat, stirring occasionally until heated through. About 5 minutes. Divide pasta mixture into two portions and top w/a portion of the Cajun chicken. Garnish with tomatoes and serve.
(2 servings, takes about 25 minutes start to finish!)