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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots
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Louisiana Chicken Pasta with Roasted Broccoli and Garlic Knots

1 hServes 4Nutri-Score C€€
from @laynawithlove11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken cutlets (thin cutlets)Meat600 g
  • flaky saltSpices3 g
  • penne pastaGrains400 g
  • bell peppers (sliced)Produce2 pieces
  • mushrooms (sliced)Produce200 g
  • red onion (sliced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • heavy creamDairy300 ml
  • Parmesan cheese (grated)Dairy80 g
  • Cajun seasoningSpices15 g
  • olive oilPantry45 ml
  • broccoli (cut into florets)Produce400 g
  • garlic knotsBakery6 pieces

per serving

Nutrition

808kcal

Carbs
85 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Stockpot
  • Mixing bowl

step by step

Method

  1. Season and fry the chicken cutlets

    • Season the chicken cutlets with Cajun seasoning and flaky salt.
    • Heat olive oil in a frying pan and fry the cutlets until golden and crispy on both sides.
    Step 1

  2. Roast the broccoli

    • Toss the broccoli florets with olive oil and salt.
    • Spread on a baking tray and roast until tender and browned.
    Step 2

  3. Cook the pasta

    • Boil the penne in salted water until al dente.
    • Drain and set aside.
    Step 3

  4. Make the creamy sauce

    • Sauté the bell peppers, mushrooms, red onion and garlic in the pan.
    • Pour in the heavy cream and stir in the Parmesan cheese.
    • Simmer until the sauce thickens.
    Step 4

  5. Warm the garlic knots

    • Warm the garlic knots and top them with grated Parmesan cheese.
    Step 5

  6. Assemble and serve

    • Toss the pasta with the sauce and vegetables.
    • Top with the crispy chicken cutlets and flaky salt.
    • Serve with the roasted broccoli and garlic knots on the side.
    Step 6
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