Cajun Chicken Linguine

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                     This is a “Winn-Dixie Signature Recipe” that we have loved and adapted to our own tastes.  The recipe below is the original, but when we make it we always seem to add a little extra chicken broth, we cut the chicken into smaller pieces for cooking, and we add just a sprinkle or two more of the Cajun seasoning…trying to find the balance between bold flavor and something that Amos will still find edible and not too spicy.  In the end, we still find ourselves with the Cajun seasoning on the table by our plates, adding “just a little bit more” to our individual servings…the joys of spicy food!  The seasoning pictured is our favorite…and if you are not a fan of spicy food…you can tone the flavor down by adding less!  The sauce will thicken a bit if you let the pasta cool in it for a few minutes before serving. 

Cajun Chicken Linguine

1 16oz. package linguine

4 boneless, skinless chicken breasts, split lengthwise

½ tsp. prepared Cajun seasoning

¼ cup olive oil

¼ cup chicken broth

1 cup whipping cream

Cook linguine per package instructions.  Drain and set aside.

Rub Cajun seasoning over chicken breasts on both sides.  Place chicken breasts in large sauté pan with heated olive oil and cook on both sides until the chicken is firm and golden brown.

Add broth and heavy cream, let simmer for a few minutes.  Remove chicken to a serving platter and set aside.  Add linguine to simmering sauce and toss to coat.

Serve alongside cooked chicken breasts.

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2 Responses to “Cajun Chicken Linguine”

  1. Emily Gould Says:

    Katie has made this dish for us before, and it was really good. I had no idea it was so easy to make. We will have to try it out soon.

  2. Sarah Bebee Says:

    Katie – my husband has already requested this at our house! We love Tony’s!! Anything Cajun is a hit in our house! Thanks!

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