|Recipe : Entry # 5849|
|Creamy Cajun Chicken Pasta|
|Tallapoosa River EC|
|2 large boneless skinless chicken breasts;
cut into thin strips
4 ounces linguine; cooked al dente
2 tsps Cajun seasoning
2 tblsp butter
1 medium green onion, chopped
2 cup heavy whipping cream
1 can sliced mushrooms
2 tblsps chopped sun-dried tomatoes
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp ground pepper
1/8 tsp garlic powder
1/4 cup grated Parmesan cheese
|1. First, we get the pasta al dente: The process is very simple. Boil 4-6 cups of water (with about a teaspoon of salt). Once the water is boiling put the linguini in the pot. DO NOT BREAK THEM. As they heat up they will bend. Help them with a kitchen fork by stirring slowly. Make sure your water is boiling all the time. Sometimes when you add the linguine, the water stops bubbling. Raise the temperature a bit, and then lower it once you get it boiling again. You should cook the linguine at medium temperature average. Depending on how cooked you want your linguine, this takes place in 8-10 minutes. Most people prefer "al dente". This means, that point where the pasta is not raw anymore but still has a nice hard texture. Once the time is passed, rinse to get rid of the water.
2. Place chicken and Cajun seasoning in a bowl and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
4. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
5. Pour over hot linguine and toss with Parmesan cheese.