Cajun Remoulade

Marinated and grilled chicken tenders and grilled bell peppers are placed on top of cooked pasta that's tossed with cream, parmesan and Cajun Remoulade.

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Ingredients:

• Chicken:                              
• 1 1/4 lb chicken tenders      
• 6 oz (1/2 bottle) (Dinni's Select brand) Cajun Remoulade
• 2 Tbsp fresh red bell pepper (diced after grilling)                  
• 2 Tbsp fresh green bell pepper (diced after grilling)                
• 1/2 to 1 tsp ground red pepper, optional
• Pasta:          
• 1 1/2 cup mini penne pasta
• 4 cups water
• 1/2 tsp salt
• 2 tsp fresh minced basil (reserve 1 tsp for garnish)
• 1/2 to 1 tsp ground red pepper (optional)              
• 1/3 cup heavy whipping cream
• 1/3 cup grated Parmesan cheese  
• 1/3 cup Dinni's Cajun Remoulade      
• 1 tsp coarse-ground black pepper

Method

Chicken: In a bowl mix remoulade with chicken until completely coated, reserving the remainder for pasta. Place in refrigerator for 4 to 6 hours. After marinating, grill on medium heat with remoulade left on, turning to cook both sides. Grill a few large strips of fresh bell peppers until tender. Remove pepper from grill and dice. Put pasta on serving plate, top with chicken, peppers and garnish with minced fresh basil. Pasta: In a pan add water, salt & basil and bring to boil. Add pasta, reduce heat to medium, and let it cook until done. Drain pasta and transfer to a bowl. While the pasta is hot, add remaining ingredients to it and mix well, but do not mash pasta.

Notes: Cajun Remoulade from dinnisselect.com

Number of servings: 3-4

Submitted By: dan_is_cooking
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