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Pasta chicken breasts olive oil butter Cajun seasoning garlic fresh ground pepper cream cheese Fontinella cheese
Viewed: 44 - Published at: 8 years agoIngredients
- 1 lb cooked pasta (Linquini works well)
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- cajun seasoning (I use homemade "Essence")
- garlic powder
- fresh ground pepper
- 4 -6 ounces cream cheese
- 1/2 cup half-and-half (approx.)
- 1/4 cup grated fontinella cheese
Method
- Heat olive oil & butter in a skillet over medium-high heat.
- Generously season one side of each chicken breast with Cajun Seasoning, garlic powder and black pepper.
- Place chicken in skillet then season the other side.
- While chicken is cooking prepare pasta according to package directions.
- When chicken is cooked through and browned on both sides, remove to platter, cover and keep warm.
- Reduce heat to low. Add cream cheese to pad drippings, add half-and-half. Amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. Stir to melt cream cheese - do not boil.
- Serve sauce over cooked pasta. Top with sliced chicken and shredded cheese.
