Creamy Cajun Chicken Pasta

This is a quick and easy dish that satisfies my cravings for Alfredo-ish creaminess and not-too-hot spiciness. I usually have the ingredients to make this on hand, except for the heavy whipping cream. This recipe is very forgiving regarding amounts of meat and pasta, use amounts to suit your liking. I have also used shrimp in lieu of chicken to make it "extra extra special."

Ingredients:

• 8 to 12 oz. boneless chicken, cut into small strips
• 4 to 6 ounces linguine noodles, cooked al dente
• 2 to 3 tsp. cajun or creole seasoning (Tony Chachere's is good)
• 4 Tbsp. butter
• 2 thinly sliced green onions
• 2 cups heavy cream (or to desired consistency, can add a bit of milk)
• 3 Tbsp. sun-dried tomatoes from jar, chopped (or add to taste)
• 1/2 tsp. salt
• 1/2 tsp. dried basil
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/2 cup grated Parmesan cheese (or to taste, fresh grated is better)

Directions:

Place chicken & 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 minutes.

Reduce heat, then add green onion, heavy cream, dried tomatoes, basil, salt, garlic powder and black pepper. Heat through. Add cheese and stir until slightly thickened. Toss with hot noodles.

This recipe is very forgiving regarding amounts of meat and pasta. Use amounts to suit your liking. I have also used shrimp in lieu of chicken to make it "extra extra special."

By Shawna E from Paris, TN