Steak and Ale's Spicy Chicken Pasta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great Spicy Chicken Pasta recipe from Steak and Ale with a few minor adjustments to suit my taste. Ingredients:
2 tablespoons butter |
1/4 cup all-purpose flour |
1/2 cup milk |
3 cups heavy cream |
6 tablespoons freshly grated parmesan cheese |
2 tablespoons cajun seasoning |
4 (6 ounce) boneless chicken breasts |
2 tablespoons cajun seasoning |
1 lb linguine, cooked |
1 cup diced tomato |
1/4 cup sliced green onion |
1/2 cup shredded parmesan cheese |
8 pieces garlic toast |
Directions:
1. To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
2. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
3. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
4. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
5. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.
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