Steak & Ale Spicy Chicken Pasta
Cajun Cream Sauce Ingredients:
- 2 Tbsp butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 3 cups heavy cream
- 6 Tbsp freshly grated Parmesan cheese
- 3 Tbsp Cajun seasoning
For the pasta Ingredients:
- 4 (6 oz.) boneless chicken breasts
- 2 Tbsp Cajun seasoning
- 4 cups Cajun Cream Sauce
- 1 1/2 pounds linguini, cooked
- 1 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup shredded Parmesan cheese
- 8 pieces garlic toast
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 temperature reaches 200° F. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add 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 165° F is reached.
Pour 4 cups of Cajun Cream Sauce into a large sauté 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. Add garlic toast and serve.
NOTE: The 3 cups of heavy cream and 1/2 cup of whole milk make for a velvety sauce, but you can drastically trim some of the calories and fat grams by substituting half-and-half for the cream and 1 percent milk for the whole milk.
And, if Cajun seasonings are a bit too adventurous for you, substitute any commercial spice blend instead.Makes 4 Source:
Submitted by: Recipe Group Member
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