Submitted by The Bluebird Cafe
- Cajun Cream Sauce:
- 2 oz Cajun-style blackening spice
- 2 oz butter
- 4 oz all-purpose flour
- 1 C chicken broth
- 1/2 C heavy cream, 40%
- Chicken and Pasta:
- 2 (8 oz) chicken breasts, split
- 2 tsps Cajun-style blackening spice
- 1 Tbsp canola oil
- 1 C dry penne pasta
- 1/4 C or 2 oz julienned sun-dried tomatoes
- 2 chopped scallions
- Fresh Parmesean curls
Cajun Cream Sauce: In large skillet, cook spice in butter on medium heat for 1 minute. Add flour to make a roux, stirring about 2 minutes. Add chicken stock and whisk in cream. Reduce to desired thick-ness; add more stock to thin, as needed. Add additional Cajun seasoning to taste, to desired heat and salt level.
In a separate skillet, preferably cast iron, sear chicken in spice with canola oil or other high-flame-point oil. Cook about 3 minutes per side until done; remove to plate to rest.
Meanwhile, cook pasta according to package directions. Drain water and toss pasta in large skillet with sauce, adding sundried tomato. Julienne the chicken and place on top of the pasta with scallions and Parmesan curls.