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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.
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
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,
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.