Thursday, April 19, 2012

Creamy Cajun Chicken Pasta

I think of this recipe like Chicken Alfredo with a little ju-ju kick!
 I did not take this photo. Just sos ya knows.

Creamy Cajun Chicken Pasta- serves 4
3 boneless, skinless chicken breasts, cut into thin strips
4 oz. linguine, cooked al dente
2 or more tsp. Cajun seasoning- I used Tony Chachere's Original Creole Seasoning. How much you use will determine how spicy you're final product will be. Don't want it too spicy? Use 2 tsp.
2 Tbs. butter
1 thinly sliced green onion
1 c. heavy whipping cream
1/2 (16 oz) can diced Italian tomatoes
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 c. grated Parmesan cheese

Place chicken strips and cajun seasoning in a Ziplock bag and squish to coat. In a large skillet, saute chicken in butter until chicken is tender, about 5-7 minutes. Reduce heat and add green onion, tomatoes, pepper, and garlic powder. Heat through. Add hot linguine and Parmesan cheese, toss to coat.