Simple but So Decadent

There is a dish that is so simple to prepare and yet tastes so delicious and decadent that it could easily be a go to meal for an impromptu dinner party or gathering.  Feeding an unexpected amount of people, this will make your life so much easier.  Cajun chicken linguine with sun dried tomato cream sauce is a common dish.  Most restaurants and eateries feature or have added to their menus.  The ease at which one can prepare this is probably a strong reason why.

Cajun Chicken Linguine with Sun-dried Tomato Cream Sauce

-1 lb of boneless skinless chicken breast.  Cut into strips or bite size chunks.

-1 lb of linguine noodles cooked according to package instructions.

- 2 Tablespoons of Cajun seasoning or more if needed.  This should be enough to coat the cut up chicken.

-1 Tablespoon garlic powder also added to the chicken and seasoning.

- Small jar of sun dried tomatoes finely diced and added to your homemade Alfredo sauce or your favorite jar sauce.  To evenly coat pasta and chicken one full jar or roughly two cups of homemade will be needed.  ****Here is my big cheat that makes this the easiest thing you have ever done**** Classico Sun Dried Tomato Alfredo sauce is the best alternative to making your own.

-Salt and fresh ground pepper to taste

-2 Tablespoons Olive Oil

-1 Tablespoon unsalted butter

- Parsley to garnish 

DIRECTIONS;

-Saute the seasoned chicken in olive oil in a large skillet over medium high heat until cooked through. During this time add your salt and pepper to taste.

-While chicken is cooking boil your pasta according to package instructions. Cook 1 minute less than the cook time to avoid over cooking the pasta. Pasta will continue to cook when combined with chicken and sauce.

-When the chicken is almost completely cooked through, add the butter until just melted.

-Toss in the cooked pasta and toss to coat with the seasoned chicken, olive oil and butter.  At this time you may also add a little more Cajun seasoning if desired.

-Then mix in the prepared sauce or jarred sauce.  Do NOT heat the sauce prior to adding.  If you have made your own just keep warm or at room temperature.

-Mix until thoroughly combined and keep warm over medium low heat until heated through and then reduce to low heat just to keep warm.

-Top with chopped Italian flat leaf parsley or dried.  This is just to garnish.

-Serve it up with a tossed green salad and bread of your choice.

My sister has loved this dish forever and assures me that it rivals her favorite restaurant's version of the dish. In the past I have made a similar recipe using shrimp and a regular Alfredo.  I like this one because leftovers heat better with chicken as opposed to shrimp.

Give it a try!  I'm sure you'll enjoy it!

IEADTT