| Grilled Chicken with Linguine and Cajun Cream Sauce |
| Grilled chicken with a delicious Cajun cream sauce, linguine, and fresh chopped green onions and tomatoes. Use an indoor or outdoor grill, broiler pan, or a stovetop grill pan to cook the chicken in this recipe. |
| 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: |
| Trim chicken, wash, and flatten slightly to make uniform in thickness. Sprinkle all over with a blackened seasoning mixture or Cajun seasoning. Heat a stovetop grill over medium-high heat, or preheat broiler or other grill. Sear chicken for about 2 minutes on each side. Reduce heat to medium and continue to cook, turning, for about 5 minutes. 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. |
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| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |
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