1 pound linguine
3-4 boneless skinless chicken breasts, cut into small pieces
2-4 teaspoons Cajun seasoning
4 tablespoons butter
2 green onions, thinly sliced
4 cups half and half
4 tablespoons sundried tomatoes, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup Parmesan cheese
1. Bring large pot of salted water to boil and cook pasta according to package instructions. Drain.
2. Place chicken in bowl with Cajun seasoning and toss to coat.
3. Melt butter in large skillet over medium heat. Add chicken and sauté for 5 to 7 minutes, or until chicken is fully cooked.
4. Reduce heat to low. Add green onions, half and half, tomatoes, basil, salt, pepper garlic powder, and black pepper. Cook until heated through. Add in linguine, toss to combine, and sprinkle with Parmesan cheese.
This recipe is from Blog Chef and, woah, was it spicy. The original recipe called for 4 teaspoons of Cajun seasoning and I used the full amount. I ended up eating Tex-Mex for dinner since it was entirely too hot for me to tolerate. I recommend going with a smaller amount of Cajun seasoning unless you really love spicy food! I think I’d like to try to make this again, I’ll just modify the spice level and see how it goes. I think I would have liked more sundried tomatoes as well, but that might be because I’ve got a weird sundried tomato craving going on right now. Art loved it and ate all of the leftovers during the rest of the week.