Anyone reading this blog for more than a few months knows John’s love for all things spicy. That includes cajun food and he frequently eats it when he goes out. This Sunday, I asked John what he wanted for dinner. This is a constant refrain in our house. I ask him, he answers, I usually don’t have any of the ingredients. It’s a no win. Sometimes, I say out of these 3 which do you want. That works well. This week he told me to pick. Because he was so sweet, I chose one of his favorite things (spicy and cajun!).

And while cajun is NOT Miami, it did get us in the mood to be south and in the sun! I know you all are reading this on Wednesday while I soak up the rays. If you’re jealous, try not to be. Remember I am the girl who hibernated through the last SIX months of winter in the Northeast!

Anyway, this dinner had lots of moving parts–the pasta, the sauce, the chicken; it all had to come together at the same (perfect) time. Well, I’ve never been a good one for that, so this is something that I think will take some focus. Hence the reason why I would never choose to make this on a weeknight. I adapted the recipe fromhere.

Cajun Chicken and Pasta
Serves: 4
1/2 box of thin spaghetti
2 chicken breasts
2 1/2 tablespoons cajun seasoning
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
1/2 cup whipping cream
3 tablespoons grated parmesan cheese + more for top
1 cup of grape tomatoes, roughly chopped

Make pasta according to package directions. Set aside. Season the chicken breasts with 1 tablespoon cajun seasoning. Grill for about 8 minutes (I did mine on a George Foreman). In a small saucepan, combine butter and flour over low heat. Whisk in skim milk, cream, and the remaining cajun seasoning. Whisk in parmesan cheese. Add pasta and chopped tomatoes to the sauce, mixing with tongs. Plate pasta and top with cut chicken and additional grated parmesan cheese.

I hope you are all having a wonderful week. I’ll be back on Friday to post some of John and my favorite dishes in Miami.

Until the next time my oven is on…