Cajun Inspired Chicken Alfredo with Sundried Tomatoes & Linguine Pasta
- Prep time: 20 minutes
- Calories: 820
- 2 of Chicken Breast
- 2 Tsp of Cajun Spice Mix
- 30 g of Sundried Tomatoes Pieces
- 1 of Spring Onion
- 1 of Garlic Clove
- 1 Tbsp of Butter (pantry)
- 1 200g Pack of Tagliatelle
- 100 g of Thickened Cream
- 1⁄4 Cup of Parmesan (Shredded)
- 1 75g Pack of Mixed Lettuce
Prepare Chicken & Ingredients:Put a large pot of salted water on to boil. Pat dry chicken with paper towel then cut into bite size pieces. Place chicken and Cajun spice mix in a bowl and toss thoroughly to coat. Mince sundried tomatoes. Thinly slice the spring onion. Thinly slice the garlic.
Cook Chicken:In a large pan over medium heat, sauté chicken, stirring frequently. Add half the butter until chicken is tender and cooked through, about 5 minutes.
Cook Pasta:Add the pasta to the pot of boiling water and cook 6 minutes, or until al dente. Drain well and drizzle lightly with olive oil to prevent the pasta from sticking.
Create Creamy Sauce:Reduce heat, add remaining butter, sliced garlic, and 1⁄2 the spring onion. Gently cook for about 1 minute. Add cream, 3⁄4 of the minced sundried tomatoes. Simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Taste and season with cracked pepper and salt, as required.
You Plate It:Pour creamy sauce over pasta. Toss with parmesan cheese and top with remaining sundried tomatoes and sliced spring onion. Serve with a handful of mixed lettuce on the side. Enjoy!