Cajun Fire-Grilled Chicken Pasta

Start off with sizzling-hot chargrilled chicken and crisp crumbled bacon, toss it with penne pasta in a Cajun Alfredo sauce and top it off with melted Grande 50/50 Blend and flash-fried red and green jalapeño peppers. And with Mintel reporting that 20% of customers crave jalapeños, you’ll be sure to win over new fans.

Ingredients
Pasta

4 oz. (11/2 cups) Penne pasta, cooked al dente, drained

3 oz. (3/4 cup) Grande 50/50 Blend, shredded or diced

3 oz. (3/4 cup) Grilled chicken breast, diced

1 oz. (2 tbsp.) Bacon pieces, cooked crisp

4 oz. (1/2 cup) Cajun Alfredo Sauce (see recipe)

4 oz. (5 each) Breaded jalapeño slices, deep-fried

1/4 oz. (1/2 tbsp.) Grande Parmesan, grated

1 tsp. Parsley, fresh, chopped

Cajun Alfredo Sauce

64 oz. (8 cups) Alfredo sauce, warm

1/2 oz. (2 tbsp.) Cajun seasoning blend

1/4 oz. (1 tbsp.) Lemon pepper seasoning blend

Directions

Pasta
Yield: One serving
  1. Portion 4 oz. penne pasta in an individual-size oiled baking dish; top with 11/2 oz. Grande 50/50 Blend, 3 oz. chicken, 1 oz. bacon, 4 oz. Cajun Alfredo Sauce and 11/2 oz. Grande 50/50 Blend.
  2. Bake at 400°F for 5 minutes in an impingement oven, at 500°F for 6 minutes in a deck oven, or until cheese is bubbly and melted.
  3. Top with 1 oz. breaded jalapeño slices, 1/4 oz. Grande Parmesan and 1 tsp. parsley.
Cajun Alfredo Sauce
  1. Season Alfredo sauce with Cajun seasoning blend and lemon pepper; whisk to blend.
  2. Taste and adjust seasoning as needed.

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