Zydeco Chop Chop Cajun Pasta
- 12 ounces linguine pasta
- 2 boneless, skinless chicken breasts
- 1 1/2 tablespoons Cajun seasoning
- 4 tablespoons extra virgin olive oil divided
- 1/3 c rehydrated Zydeco Chop Chop
- 4 oz cherry tomatoes
- 2 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons hot sauce
- salt & pepper to taste
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
While pasta is cooking, heat up 1/2 EVOO in a pan.
Pound each chicken breast until they are an even thickness. Season with your favorite Cajun Seasoning. Place chicken in the hot skillet and cook for 6 to 8 minutes, turning once, until the chicken is cooked through and no longer pink. Transfer to a cutting board to rest.
To the same skillet add the remaining olive oil, add rehydrated Zydeco Chop Chop and cherry tomatoes, sauté for 30 seconds .
Sprinkle flour over the Zydeco Chop Chop and stir to combine.
Pour the milk into the skillet and stir to combine the flour and milk. Add the cream and hot sauce; stir again. Cook for 5 to 7 minutes or until the sauce is bubbling and thickened, stirring often. Season liberally with salt and pepper to taste.
Add the pasta to the skillet and toss to coat the pasta in the sauce. Transfer the pasta to a serving bowl. Slice the chicken breasts and place on top of the pasta. Garnish with lots of parsley. Serve immediately.
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