Ingredients
- 2 Chicken Breast, boneless, skinless, pounded flat and cut into several strips
- 1 Teaspoon Cajun Seasoning
- 2 Tablespoons Flour
- 1 1/2 Tablespoons Butter
- 1 1/2 Tablespoons Olive Oil
- 2 Tablespoons Onion, very coarsely chopped
- 1 Clove Garlic, very coarsely chopped
- 1/2 Cup dry White Wine
- 1/2 Cup Cream
- 1/2 Cup Parmesan Cheese, grated and divided
- 1 1/2 Tablespoons Sun Dried Tomatoes, chopped
- 1/2 Teaspoon dried Basil
- 1/2 Teaspoon dried Parsley
- Fresh ground Black Pepper to taste
- 4 to 6 Ounces Linguine or Spaghetti cooked, drained
Preparation
Step 1
Season Chicken with Cajun Seasonings, dredge in Flour and sit aside.
Melt Butter over medium high heart in large skillet and stir in Olive Oil. Saute Chicken in hot oil for about 4 minutes turn and continue to cook for another 3 minutes or until the Chicken is done. Remove and keep warm. Add Onions to hot Oil and saute for 2 minutes then add Garlic and cook for another 2 minutes. Remove Onion and Garlic and discard. Add White Wine and simmer for 3 or 4 minutes scraping the skillet for any bits of food that might be stuck to skillet. Wine should reduce by a third. Add Cream and stir to combine. Add two thirds of Parmesan cheese stirring until melted. Stir in Sun Dried Tomatoes, Basil, Parsley and Black Pepper.
Cook at very low simmer for 3 minutes. Add little of saved Pasta Water, teaspoon or two at a time, if sauce is too thick. Pour over cooked Pasta and serve hot. Sprinkle remaining third of Parmesan Cheese over each serving.
Note: Save a few tablespoons of Pasta Water to add to sauce if it is too thick.