Change in plans

We were going to have the grilled chicken with Fontina and prosciutto tonight.  However, I had a work potluck lunch yesterday and made Blackened Cajun Chicken Pasta Salad.  I made this one time for a work potluck and have not been permitted to bring anything else since.  I made this for a friend who described it as food crack.  It doesn’t have many ingredients, doesn’t take long to make and is highly addictive.  We had leftovers of that and I’ll make the grilled chicken next week.

Blackened Cajun Chicken Pasta Salad
  • 2 whole boneless, skinless chicken breasts split
  • 1 stick butter
  • 4 oz. cajun or blackening seasoning mix (I don’t actually measure it, I just dump a bunch in a glass pie pan.  I mixed 3 different types together for this batch.)
  • 1 lb orecchiette pasta
  • 3 – 4 tomatoes, chopped
  • 1 bunch scallions, thinly sliced
  • 1 red onion, finely chopped
  • 2 cups mayonnaise
Melt butter.  Dredge chicken breasts in melted butter and then in seasoning mix.  Sear 3 minutes per side in a heavy oven proof skillet and then cook in a 350 degree oven for 25 – 30 minutes until done.  Chill.  Cook pasta according to package directions.  Drain and rinse in cold water to stop cooking.  Chop chicken into bite size chunks and toss all ingredients together.  (If you want spicy, you can add extra seasoning.)
chicken pasta

Chicken pasta salad

I have a friend at work whose husband just had back surgery.  She is taking care of him, working and taking care of her child.  I was trying to think of something I could do to help and thought about taking something into work that she could have for dinner to save her some cooking.  I made a batch of sundered tomato chicken pasta salad.  Plenty for our dinner and to share.

Sundried tomato chicken pasta salad

  • 1 lb bowtie pasta
  • 1 cup grated Parmesan cheese
  • 1 – 2 heads of broccoli, cut into florets
  • 1 whole boneless, skinless chicken breast cut into cubes
  • 1 jar sundried tomatoes (oil drained and reserved

Saute chicken in some of the reserved oil from tomatoes until done.  Cook pasta according to package directions and add broccoli to the pasta and water for the last 3 minutes of cooking time.  Strain pasta and broccoli and mix all ingredients (including remaining reserved oil) together in a large serving bowl.  Cover with plastic wrap and let cool slightly.  Then refrigerate.  (One time I failed to cover it and the liquid evaporated and it dried out.)

If you are a vegetarian, this would be good without the chicken and you could add other vegetables – corn is good with this.