Creamy Cajun Chicken Pasta
Serving Size: 2-3
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions:
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5-7 minutes. Reduce heat. Add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.
My Notes:
· I basically keep all the measurements as is except for the cream. I prefer to coat my noodles and not drown it in sauce. I usually eyeball the cream to about 50 g and heat through with all the other ingredients.
· Then to the cooking pan, I add my cooked pasta and about 2 ladles of pasta water. (Remember to remove the pasta 2 min from the required cooking time in the instructions as it will continue to cook when you incorporate it into your sauce)
· Although I grate ¼ cup of parmesan cheese, I usually just add half of that to my pasta and serve the other half on the side.
· Finally, I add 1 Tbsp of butter to glisten the dish.
I use boneless chicken thighs instead of breasts so that I don’t have to watch it like a hawk since thighs remain moist even when it's a bit overcooked. I also use fresh basil, parsley and fresh garlic since these are staples in my kitchen. But dried and powder are okay too. Cajun Seasoning is available at Unimart. I use Elle & Vire Cooking Cream instead of heavy whipping cream.
For larger servings, I double the recipe except for the cream which I just eyeball to taste.
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