(
INGREDIENTS:
- 4 boneless chicken breast halves, without skin
- blackened seasoning mixture or Cajun seasoning
- .
- Sauce
- 2 cups heavy whipping cream
- 1 tablespoon flour
- 1 tablespoon butter
- 1 1/2 to 2 teaspoons Cajun seasoning (Emeril's Louisiana Spice, Chachere's, etc.)
- several drops of Frank's Red Hot Sauce or Tabasco, more or less, to taste
- dash freshly ground black pepper
- 1/2 teaspoon Worcestershire sauce
- salt, to taste
- .
- 1 large tomato, seeded, diced
- 4 green onions, thinly sliced
- .
- 16 ounces linguine
PREPARATION:
Prepare sauce. Simmer cream for about 4 minutes to reduce. Blend flour with butter; whisk into the cream. Add remaining seasonings, tasting and adjusting as necessary. Keep warm.
Meanwhile, cook linguine or fettuccine in boiling salted water, following package directions; drain well.
Arrange hot cooked linguine on serving plates. Slice chicken and arrange on each serving or linguine. Spoon sauce over each serving. Sprinkle with diced tomatoes and green onions.
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