Grilled Cajun Chicken Cacio e Pepe Protein Pasta

Ingredients

• 8 oz (230 g) boneless, skinless chicken thighs
• 6 oz (168 g) dry Barilla Protein+ rotini (3 servings), or any pasta
• 5 1/4 oz (151 g) broccoli florets, about 1 3/4 cups
• 2 3/4 oz (77 g) Carbone Cacio e Pepe sauce, about 1/3 cup (no jar? use extra parmesan, pasta water and lots of black pepper) (optional)
• 1 oz (25 g) fresh grated parmesan, about 1/3 cup
• 1 1/2 tbsp Cajun seasoning; avocado oil spray; salt; lots of fresh black pepper

How to make it

1. Prep everythingPat the 8 oz (230 g) of chicken thighs dry with a paper towel. Cut the broccoli into bite-size florets to get 5 1/4 oz (151 g), grate the 1 oz (25 g) of parmesan and measure the 6 oz (168 g) of rotini and 1 1/2 tbsp of Cajun seasoning. Bring a large pot of water to a boil and add a generous spoonful of salt.
2. Season the chickenSpray the thighs lightly with avocado oil and rub the Cajun seasoning all over them. Let them sit 10 minutes while the grill heats to medium-high (or season them the night before and keep them in the fridge).
3. Grill the chickenGrill the thighs over medium-high heat 5 to 6 minutes a side, until charred and they read 175°F (79°C) in the thickest part. No grill? Use a grill pan or cast iron skillet over medium-high heat. Rest 5 minutes, then slice.
4. Boil pasta and broccoliWhile the chicken cooks, add the rotini to the boiling water and cook according to the package. Add the broccoli for the last 3 minutes, until it is bright green and tender. Scoop out and save 1/2 cup (120 ml) of the pasta water, then drain.
5. Make it creamyPut the pasta and broccoli back in the pot over low heat. Stir in the 2 3/4 oz (77 g) of cacio e pepe sauce, half the parmesan and a splash of the saved pasta water. Stir for about 1 minute, until glossy and every piece is coated, then crack in plenty of black pepper.
6. Plate and storeSplit the pasta between two plates, fan the sliced chicken on top, and finish with the rest of the parmesan and more black pepper. For meal prep, store each portion in a sealed container in the fridge up to 4 days. Reheat in the microwave for 1 1/2 to 2 minutes with a splash of water stirred in so the sauce turns creamy again.