Plat
Cajun Honey Chicken & Cheesy Garlic Pasta
55 minPour 4Nutri-Score D€€
D
55 min
55 minCajun Honey Chicken & Cheesy Garlic Pasta
ce qu’il vous faut
Ingrédients
chicken breast (diced)Viandes700 g
olive oil (divided)Épicerie30 ml
Cajun seasoningÉpices20 g
honeyÉpicerie30 ml
roasted garlic butterProduits laitiers50 g
garlic (minced)Fruits et légumes6 morceaux
chicken brothÉpicerie500 ml- evaporated milkProduits laitiers350 ml
pasta shellsCéréales350 g- heavy creamProduits laitiers200 ml
cheddar (shredded)Produits laitiers120 g- Monterey Jack (shredded)Produits laitiers120 g
- American cheeseProduits laitiers80 g
bacon (cooked, crumbled)Viandes150 g
fresh parsley (chopped)Fruits et légumes15 g
Parmesan (grated)Produits laitiers60 g
par portion
Nutrition
963kcal
- Glucides
- 75 g
- Protéines
- 59 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Toss the diced chicken with olive oil, Cajun seasoning and honey.
- Let marinate in the fridge.
- Étape 2
Cook the chicken
- Heat olive oil in a large pan and cook the chicken until golden and cooked through.
- Remove the chicken and set aside.
- Étape 3
Build the garlic base
- Melt the roasted garlic butter in the same pan and add plenty of garlic.
- Cook until fragrant, then add the chicken broth and evaporated milk.
- Bring to a simmer.
- Étape 4
Cook the pasta
- Add the pasta shells and cook, stirring frequently, until tender.
- Étape 5
Make it creamy
- Lower the heat and add the heavy cream.
- Once slightly thickened, turn the heat to low and stir in the cheddar, Monterey Jack, Parmesan and American cheese until smooth and creamy.
- Étape 6
Finish and plate
- Mix in some of the chicken, bacon and parsley.
- Plate and top with the remaining chicken, bacon and parsley.
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