INGREDIENTS:
- 4 boneless chicken breast halves, without skin
- blackened seasoning mixture or Cajun seasoning
- .
- Sauce
- 2 cups heavy whipping cream
- 1 tablespoon flour
- 1 tablespoon butter
- 1 1/2 to 2 teaspoons Cajun seasoning (Emeril's Louisiana Spice, Chachere's, etc.)
- several drops of Frank's Red Hot Sauce or Tabasco, more or less, to taste
- dash freshly ground black pepper
- 1/2 teaspoon Worcestershire sauce
- salt, to taste
- .
- 1 large tomato, seeded, diced
- 4 green onions, thinly sliced
- .
- 16 ounces linguine
PREPARATION:
Prepare sauce. Simmer cream for about 4 minutes to reduce. Blend flour with butter; whisk into the cream. Add remaining seasonings, tasting and adjusting as necessary. Keep warm.
Meanwhile, cook linguine or fettuccine in boiling salted water, following package directions; drain well.
Arrange hot cooked linguine on serving plates. Slice chicken and arrange on each serving or linguine. Spoon sauce over each serving. Sprinkle with diced tomatoes and green onions.
More Chicken Breast Recipes
Walnut Chicken
Yogurt Chicken
Herb Baked Chicken
Boursin Stuffed Chicken
Skillet Chicken Rosemary
Chicken Cheddar Bake
Chicken Breasts with Cheese Sauce
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Fried Chicken Breasts
Oven Fried Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Chicken Breast Recipes Index
Chicken Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
