Cajun Chicken with Roasted Zucchini Penne
Spicy Cajun Chicken Penne with Roasted Zucchini Medley
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon Cajun seasoning
2 tablespoons olive oil, divided
2 medium zucchinis, sliced into half-moons
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon chili flakes (optional, for extra heat)
1/2 cup unsweetened coconut milk
2 tablespoons nutritional yeast or grated Parmesan (optional)
300g (10 oz) penne pasta
Fresh parsley, chopped (for garnish)
Juice of 1/2 lemon
Directions:
Preheat oven to 400°F (200°C). Toss zucchini with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20 minutes until golden and tender.
While zucchini roasts, cook penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute.
Add chicken strips, sprinkle Cajun seasoning and chili flakes, and cook until golden brown and fully cooked, about 6–8 minutes.
Stir in coconut milk and nutritional yeast (or Parmesan), reduce heat, and simmer for 3–4 minutes to thicken slightly.
Add cooked pasta and roasted zucchini to the skillet. Toss everything together until well combined and heated through.
Finish with a squeeze of lemon juice and sprinkle chopped parsley over the top before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings