Cajun Time!

This Cajun chicken pasta dish is one of Emeril's recipes.  It was very easy to make and super yummy!

Much easier than printing the recipe!

Most of the ingredients.  Marty got the blackening seasoning from Louie's.

Seasoned chicken sautéing. 

Veggies sautéing.

Cream + pasta + tomatoes + chicken added.

Topped with the cheese and green onions

Served. [I used fettucine instead of linguine.]


Recipe:

- 1 lb. linguine
- 1/4 C kosher salt
- 2 TBSP unsalted butter
- 1 TBSP olive oil
- 1 1/2 lb boneless chicken breast, cubed into 1 inch pieces
- 2 TBSP blackening seasoning or creole seasoning
- 1 C finely chopped yellow onion
- 1 TBSP finely chopped pepper (habanero, bell)
- 1 TBSP minced garlic
- 1 1/2 C heavy cream
- 1 C diced tomato
- 1/2 C reserved pasta water
- 1/2 C green onion tops, chopped
- 1/4 C grated Parmesan cheese
- 2 TBSP fresh flat leaf parsley, chopped

Bring a stock pot of water to a boil and add salt.  Cook the linguine until tender.
While the pasta cooks, prepare the sauce:

Set a 12 inch saute pan over medium-high heat.  Add the butter and olive oil.  Once the butter has melted, season the chicken with the blackening seasoning and add to the pan. Sear the chicken until well browned on both sides, about 2 minutes.  Remove from the pan and set aside.
Add the onions and pepper to the pan and saute until the onions are translucent about 4-5 minutes.  Add the garlic and saute until fragrant, about 30 seconds.
Add the cream and 1 TBSP of seasoning and chicken to the pan.  Cook the sauce until the cream is reduced by about half, about 2 minutes.  Add the tomatoes, linguine and reserved pasta water and cook, tossing to incorporate about 3-5 minutes.  Remove from the pan and top with the green onions, Parmesan and parsley.  Toss to blend and serve immediately.
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