Cajun Pasta Fresca with Blackened Chicken

Adapted from Allrecipes

I loved this and my babe did too.  It was his first time that he really dug in to the spaghetti.  I plan on making this again really soon just because of how much he loved it.

The blackened chicken was a great accompaniment to the pasta fresca.  I think I would add less cayenne pepper next time to cut down on the spice just a little.

Ingredients:

For the Cajun Pasta fresca:

• 1 lb spaghetti pasta
• 2 Tbs olive oil
• 1 tsp minced garlic
• 1 large can petite diced tomatoes
• 1 Tbs salt
• 1 Tbs chopped fresh parsley
• 1 Tbs Cajun seasoning
• ½ cup shredded Mozzarella cheese
• ½ cup grated parmesan cheese

Directions:

• Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8-10 minutes until al dente; drain.
• While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil.  Stir in tomatoes and their juice and sprinkle with salt.  When the tomatoes are bubbly, mash slightly with a fork.  Stir in parsley, reduce heat and simmer 5 minutes more.
• Toss hot pasta with tomato sauce, Cajun seasoning, Mozzarella and Parmesan.

Ingredients:

For the Blackened Chicken:

• ½ tsp paprika
• 1/8 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp ground cumin
• ¼ tsp dried thyme
• 1/8 tsp ground black pepper
• 1/8 tsp onion powder
• 2 skinless, boneless chicken breast halves

Directions:

• Preheat oven to 350 degrees F.  Lightly grease a baking sheet.  Heat a cast iron skillet over high heat for 5 minutes until it is HOT.
• Mix together all of the spices.  Oil the chicken breast with cooking spray on both sides, then coat the chicken breast evenly with the spice mixture. 
• Place the chicken in the hot pan and cook for 1 minute on each side.  Place the breasts on the prepared baking sheet.  Bake for about 5 minutes, or until the juices run clear and the middle is no longer pink.