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.

Macaroni Grill Bread

Mix and let bubble:
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water

Add and knead until elastic:
2 cups flour
1 teaspoon salt
1 t. chopped fresh rosemary

Add up to 1/2 cup more flour as needed. Let rise in greased bowl with moist towel over it until doubled, about 1 hour. Punch down and divide into two balls. Let rest on greased baking sheet 5-10 minutes. Shape into 2 loaves and brush with melted butter. Sprinkle with garlic salt and more chopped fresh rosemary. Let rise until doubled, about 45 minutes. Bake at 450 degrees for 15-20 minutes.