Creamy Cajun Linguine

DmentD
  • 2 boneless & skinless chicken breasts (thinly sliced)
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 LB cooked linguine (cooked al dente)
  • 4 TSP Cajun seasoning
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 16 OZ heavy cream
  • 4 TBS sun-dried tomatoes
  • ½ TSP salt
  • ¼ TSP black pepper
  • ½ TSP died basil
  • ½ C Parmesan cheese (grated)
  1. Place the chicken in a bowl and toss with the Cajun seasoning until well coated. Set aside.
  2. Heat oil and butter in a large skillet over medium-high heat. Add the chicken and brown and cook through. Remove and set aside.
  3. In the pan sautee the onion until translucent, scraping loose any seasoning or bits of chicken. Add the garlic and cook while stirring for 1 minute.
  4. Reduce the heat and add the cream, tomatoes, salt, pepper and basil. Simmer until the cream has thickened, about 5 minutes.
  5. Return the chicken and stir to coat and incorporate.
  6. Serve over the linguine and top with Parmesan cheese.