Tuesday, October 13, 2009

Creamy Cajun Chicken Pasta

16 ounces bow tie or penne pasta cooked al dente
2 chicken breasts cut in pieces
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 to 2 cups heavy cream or evaporated milk (e.m. is lighter, but use less cajun seasoning or it will be too spicy.)
2 tablespoons chopped sun dried tomatoes
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan

Coat chicken in Cajun seasoning. Saute chicken in butter over medium heat until cooked through. Reduce heat and add all but parmesan and pasta. Simmer 5 to 10 minutes. Pour sauce over pasta and toss with Parmesan. Serve promptly.