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Steak and Ale Spicy Chicken Pasta

  Cajun Cream Sauce:
    2 tablespoons butter
    1/4 cup all-purpose flour
    1/2 cup milk
    3 cups heavy cream
    6 tablespoons freshly grated Parmesan cheese
    3 tablespoons Cajun seasoning

  For the pasta:
    4 (6 oz.) boneless chicken breasts
    2 tablespoons Cajun seasoning
    4 cups Cajun Cream Sauce
    1 1/2 lb. linguini, cooked
    1 cup diced tomatoes
    1/4 cup sliced green onions
    1/2 cup shredded Parmesan cheese

  To prepare the sauce, melt butter over medium heat. Add all-purpose
 flour, stirring until blended. Continue stirring for 3 minutes.
 Remove pan from the heat. Add milk and cream and whisk until
 well-blended. Return pan to medium heat. Heat mixture, stirring
 frequently until the mixture just begins to bubble up the sides of
 the pot. Remove from heat and mix in the 6 tablespoons of Parmesan
 and 3 tablespoons of Cajun seasoning.

  Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8
 minutes, or until an internal temperature of 165F is reached.

  Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add
 linguini and toss with tongs until pasta is evenly coated with the
 sauce. Cook over medium heat for about 30 seconds.

  Divide pasta among 4 large serving plates or bowls, mounding up
 pasta. Slice cooked chicken on the bias into 1/4-inch strips and
 place on top of pasta. Sprinkle tomatoes, green onions and Parmesan
 over each portion.