This recipe is something you also shouldn't miss out on. I'm not lying when I tell you that it is restaurant worthy.
|Creamy Chicken Cajun Pasta!|
8 oz of linguine, cooked
4 teaspoons of cajun seasoning (Tony Chachere's is hands down the best, but Lawry's works too)
2 green onions
A bit of olive oil
1 cup of heavy whipping cream
1 cup of low fat milk (you can use 2 cups of whipping cream if you're not worried about fat/caloric content)
4 tablespoons chopped sun-dried tomatoes (use more if you'd like)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper (ground)
1/2 cup of parmesan cheese
1. Cook pasta per directions on package. Drain. Once cooked set aside in large pot.
2. Put a bit of olive oil in a skillet cover the bottom of the skillet with some cajun seasoning. Put chicken on the skillet and add more cajun seasoning on top. Sauté in your skillet until chicken is fully cooked.
**NOTE: If your mixture in step three is not getting thick, add 1/2 tablespoon of flour
Also, a shout out to my younger brother who helped chop, pour, serve, and mix this delicious piece of art. And yes I did refer to food as art :)
SOURCE: Plain Chicken