My best friend Hayley has mentioned this recipe multiple times, and I can't believe it has taken this long for me to make it. Let me go over some of the ingredients so you can get an idea what's going on here. Butter, heavy cream, parmesan cheese, and sun-dried tomatoes, what's not to love? This pasta dish isn't for someone on a diet (I feel like we say that a lot on this blog), but it is super easy and very tasty.
Creamy Cajun Pasta
adapted from food.com
Serves: 2
2 boneless skinless chicken breasts, cut into bite-size pieces
4 oz. linguine, cooked
2 tsp cajun seasoning (I used Tony Chachere's)
2 tbl butter
1 thinly diced green onion
1 c. heavy whipping cream
2 tbl chopped sun-dried tomatoes (I used about 4 tomatoes and broke them into small pieces)
1/4 tsp salt*
1/4 tsp dried basil
1/8 tsp black pepper
1/8 tsp garlic powder
1/4 c. grated parmesan cheese
*If you use a seasoning like Tony Chachere's make sure it see if there is already salt in the seasoning and salt to taste.
Just a word to the wise: Hayley mentioned that it is best to first cook the chicken and sauce before you begin to cook the pasta. This way the sauce and chicken have awhile to simmer and get thick before you pour it over the pasta, otherwise the sauce will be too thin.
Place the diced chicken breast pieces into a bowl along with the cajun seasonings. Toss to coat the pieces. In a large skillet melt the butter then add the chicken and cook for about 5-7 minutes. Reduce heat to low and add the green onion, whipping cream sun-dried tomatoes, salt, dried basil, black pepper, and garlic powder. Let simmer on low heat while the pasta is cooking.
Pour the chicken with sauce and parmesan cheese over linguine, toss before serving. Enjoy!
-D
2 boneless skinless chicken breasts, cut into bite-size pieces
4 oz. linguine, cooked
2 tsp cajun seasoning (I used Tony Chachere's)
2 tbl butter
1 thinly diced green onion
1 c. heavy whipping cream
2 tbl chopped sun-dried tomatoes (I used about 4 tomatoes and broke them into small pieces)
1/4 tsp salt*
1/4 tsp dried basil
1/8 tsp black pepper
1/8 tsp garlic powder
1/4 c. grated parmesan cheese
*If you use a seasoning like Tony Chachere's make sure it see if there is already salt in the seasoning and salt to taste.
Just a word to the wise: Hayley mentioned that it is best to first cook the chicken and sauce before you begin to cook the pasta. This way the sauce and chicken have awhile to simmer and get thick before you pour it over the pasta, otherwise the sauce will be too thin.
Place the diced chicken breast pieces into a bowl along with the cajun seasonings. Toss to coat the pieces. In a large skillet melt the butter then add the chicken and cook for about 5-7 minutes. Reduce heat to low and add the green onion, whipping cream sun-dried tomatoes, salt, dried basil, black pepper, and garlic powder. Let simmer on low heat while the pasta is cooking.
Pour the chicken with sauce and parmesan cheese over linguine, toss before serving. Enjoy!
-D
2 comments:
Looks tasty! It may not exactly be a dieter's dish but I'd rather just eat a little less than compromise on eating delicious food.
booyah. I hope to one day take over this blog with the delicious recipes I bombard you with.
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