|Not my image|
I. am. addicted.
I have been making recipes from these sites for the past couple of weeks and my husband couldnt be happier. He remarked the other night that he was so impressed with all of the new meals we've been having. That totally made my day. This week's recipe was my favorite, though I changed it up just a bit. We ate it up so quickly that I forgot to take a picture! This is a pretty versatile recipe and I really like that it's a cream based sauce, but isnt too heavy. We get stuck in the olive oil/pesto/marinara rut, so it was nice to try a cream sauce.
Cajun Chicken Pasta
Adapted from: Blogchef.net via Food Gawker
2 boneless, skinless chicken breasts, cut into strips (I actually used shrimp instead)
4 oz. linguini cooked al dente (I used about 6 oz.)
2 tsp. cajun seasoning (I used Tony Chachere's)
2 T. butter (I used EVOO)
1 green onion, thinly sliced
2 c. heaving whipping cream (I only used one small container- maybe a cup total)
2 T. sun-dried tomatoes, chopped
1/4 tsp. salt
1/4 tsp. dried basil (I used a couple of tsps. of fresh basil, chopped)
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 c/ shredded parmesan cheese
1. Place chicken (or shrimp) and cajun seasoning in bowl. Tosse to coat evenly.
2. In lg skillet over medium heat, melt butter (or heat EVOO). Add protein and saute until fully cooked. Remove from skillet and keep warm.
3. Reduce heat to low. Add green onion, cream, tomatoes, basil, salt, pepper, garlic powder. Cook until heated through.
4. Pour over hot, cooked linguini, add in protein, toss and top with parmesan cheese.