Ingredients:
- 200g of Qetoe Fettucine pasta
- 2 boneless, skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp cajun seasoning, divided (or added to taste depending on the brand you use*)
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 Tbsp parsley, finely chopped (to serve)
Instructions:
- Bring a large pot of water to a boil and add 1 Tbsp of salt. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta, cover, and keep warm.
- Pound the chicken breasts so that they are even in thickness. Season the chicken all over with 1 1/2 Tbsp of cajun seasoning.
- In a large non-reactive skillet*, heat 2 tsp of olive oil over medium-high heat. Once hot, add the chicken and sear on both sides. Reduce the heat to low and sauté until the chicken is cooked through and reaches an internal temperature of 165˚F on a thermometer. Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
- In the same skillet over medium heat, sauté the butter and minced garlic for 30-60 seconds, or until the garlic is fragrant. Add the diced tomatoes and sauté for an additional 2 minutes.
- Add the heavy whipping cream and the remaining cajun seasoning to taste. Also, add the grated parmesan cheese and bring the mixture to a simmer. Season to taste if needed.
- Add the sliced chicken and cooked linguine pasta to the sauce. Toss until well combined and the pasta and chicken are warmed through. If desired, add some of the reserved pasta water to thin the sauce.
- Serve the dish with freshly grated parmesan and chopped parsley.
