Dining Hall DIY: Festive Cajun Chicken Pasta

People really do read those menus on Brown Dining’s website. Either that or they are tuned into a wavelength that reliably broadcasts whether the cafeteria is having a Good Lunch Day or a Just Average Lunch Day. In any case, they flock self-assuredly to the cafeteria on certain Good Lunch Days. For instance, you can count on there being a substantial wait in line if you happen to go on Polynesian Chicken Wing Wednesdays, Gnocchi Tuesdays, or Cajun Chicken Pasta Mondays.

It’s got to have something to do with the chicken and/or the pasta – which are great on their own, but are sometimes lacking in the color department. In times when you are craving some extra antioxidant boost, try dressing up your pasta with various combinations of veggies from the salad bar. In our Festive Cajun Chicken Pasta, we used peas, corn, and mixed greens—feel free to use any bite-sized vegetable you find: sliced mushrooms, shredded carrots or zucchini, olives, asparagus, beans, or diced bell pepper, to name a few.

Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.

**Recipe**

Festive Cajun Chicken Pasta
Serves 1

Ingredients
1 serving of Cajun Chicken Pasta (or any stand-by Dining Hall pasta entree)
1/4 cup green peas
1/4 cup yellow corn
4 tater tots, torn in half
mixed salad greens

Toss pasta with green peas, yellow corn, and tater tots on a plate. Microwave for 20 seconds to heat through. Garnish with mixed salad greens.

Originally posted on Tuesday, February 14th, 2012

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