Ingredients
- 16 oz linguine pasta, cooked according to instructions
- 1 ½ lb chicken breast
- 1 large yellow onion, sliced in strips and halved
- 1 red bell pepper, sliced in strips and halved
- 1 orange bell pepper, sliced in strips and halved
- 2 tablespoon olive oil, divided
- 1 can (14.5 oz) fire roasted diced tomatoes with garlic*
- 1 ½ cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 tablespoon cornstarch
- 1 teaspoon crushed red pepper (optional)**
- salt to taste
- 1 tablespoon fresh chopped parsley, plus extra for garnish
- ½ cup parmesan cheese, plus extra for garnish
Cajun Seasoning
- 3 teaspoon paprika
- 1 ½ teaspoon fine sea salt
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon ground cayenne** (optional)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Prepare the cajun seasoning: mix all of the seasoning ingredients in a bowl. Set aside two tablespoons of seasoning for the sauce, the rest will be used to season the chicken.3 teaspoon paprika, 1 ½ teaspoon fine sea salt, 2 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon ground cayenne** (optional), 1 teaspoon dried oregano, ½ teaspoon dried thyme
- Prepare the chicken: Pound out the chicken using a meat mallet until it's about ½ inch thick.*** Use the rest of the cajun seasoning to season each side of the chicken.1 ½ lb chicken breast
- In a large frying pan, add one tablespoon of olive oil and turn heat to medium high. Once hot, add onions and bell peppers. Sprinkle with some salt. Cook for about 4-5 minutes with the pan lid on (until onion is translucent), stirring occasionally. Remove from pan and set aside.1 large yellow onion, sliced in strips and halved, 1 red bell pepper, sliced in strips and halved, 1 orange bell pepper, sliced in strips and halved
- Add one tablespoon of olive oil to the same pan, and add the seasoned chicken. Cook for about 4-5 minutes (covered), or until golden brown. Flip the chicken over and cook for another 3-4 minutes, or until golden brown. Turn the heat off, place the chicken on a plate and cover. Allow to rest for 10 minutes and then slice into small strips, cutting against the grain.
- Heat a large pot on medium-high heat. Add the fire roasted tomatoes, chicken broth, remaining two tablespoons of cajun seasoning, crushed red pepper (optional), and salt (to taste). Stir and bring to a boil.1 can (14.5 oz) fire roasted diced tomatoes with garlic*, 1 ½ cup chicken broth, 1 teaspoon crushed red pepper (optional)**, salt
- Add the heavy cream and cream cheese (break into small pieces) to the pot and stir. In a small bowl, whisk together two tablespoons of cornstarch and two tablespoons of cold water. Then add it to the sauce and stir until it starts to thicken. Lower heat to medium-low, then stir in parmesan cheese, veggies, chicken, and parsley.1 cup heavy cream, 4 oz cream cheese, softened, 2 tablespoon cornstarch, ½ cup parmesan cheese, plus extra for garnish, 1 tablespoon fresh chopped parsley, plus extra for garnish
- Serve warm on top of cooked linguine pasta, or the pasta of your choice. Top with additional parsley and parmesan cheese if you like. Enjoy!16 oz linguine pasta, cooked according to instructions
Notes
*The canned fire roasted tomatoes I bought had garlic in it, but if yours doesn't, add about a teaspoon of minced garlic.
**This recipe has some kick, mostly due to the cayenne and crushed red pepper. I don't think it's too much, but if you are sensitive to spice, remove one or both!
***You can either pound out the chicken, or cut it into two thin slices. Whichever is easiest!