Cajun Chicken Pasta

Double this recipe for a potluck dish.

Winner Winner Chicken Dinner!

Ingredients:

8 oz linguine pasta, broken into thirds

2 boneless chicken breasts

2 T olive oil

2 T butter

1 1/2 T Cajun seasoning (Tony's or Slap Ya Mama)

3 cloves garlic, pressed

1/4 cup white wine

2/3 cup oven dried tomatoes (or chopped, seeded Roma tomatoes)

1 1/2 cups heavy whipping cream

1/2 cup Parmesan cheese

Chopped parsley, to top dish

Directions:

Cook pasta, drain and keep warm. Save a cup of pasta water.

Beat chicken breast until uniform in size and season both sides with Cajun seasonings.

Heat butter and olive oil over medium high heat and brown chicken until cooked through (165 degrees with a instant read thermometer). Remove to plate and cover with foil.

In the same skillet add more butter, if necessary and sauté the garlic for 20-30 seconds. Add the tomatoes and sauté for a few minutes more.

Add the HWC, remaining Cajun seasonings and Parmesan cheese, bring to a simmer and cook for a few more minutes. Season to taste. 

Slice chicken into thin strips and add to the sauce, include any juices from the plate. Add the pasta and stir to combine and heated through. Add pasta water if needed to thin the sauce.

Add chopped parsley, before serving.