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.