Creamy Cajun Chicken Pasta

Last August, I was 9 months pregnant with Luke and my doctor was heading out of town the weekend I was due. The hospital was booked for inductions, so I was trying *almost* everything to go into labor on my own before my Doctor left town.

He stripped my membranes a couple times, I walked over 4 miles in 100 degree heat. 

Nothing worked. 

As a last ditch effort,  I decided to make a spicy meal in hopes that the wives tale that "spicy food" would help you go into labor.

I scoured Pinterest and this recipe caught my eye.

It looked spicy & yummy, so I made it!

We had it for dinner 3 times that week. 

It never put me into labor, but the recipe was a keeper!

(My doctor was able to induce me the day before he left, you can read Luke's birth story here)

Whenever I make this meal it brings back memories of my final week of pregnancy with Luke.

You know that scent and taste trigger memories, right?

All that to say,  I am finally blogging this delicious recipe that I pinned many months ago!

I know you all wanted to hear the background story of this recipe, right? ;)

I've made it several times and tweaked it to make it just how I like it.

I am all about tweaking recipes, what about you?

Here is my version that I feel is tweaked/modified to perfection:

Here is what you need:

3-4 boneless skinless chicken breasts

2-3 tablespoons Cajun seasoning (less if you want less kick)

2 tablespoons butter

3-4  green onions

2 cups of whipping cream (or 1/2 & 1/2)

1 jar of sun-dried tomatoes (julienne cut)

1/2 teaspoon salt

1/2 teaspoon dried basil

1 teaspoon ground black pepper

1 tablespoon of minced garlic 

(I am a cheater & use the minced garlic in a jar, but use a fresh clove of garlic if you aren't lazy like me.)

Grated & Shredded Parmesan Cheese

Linguine (or your favorite pasta)

Directions:

Be brave & lay out your chicken breasts.

(I don't know about you but raw chicken totally grosses me out. *shudder*)

You can use 3 or 4. I only had 3 this time.

 Cut chicken breasts into cubes.

Place chicken in a gallon ziplock bag & add in the cajun seasoning. Shake that bag around to make sure the chicken is all nice & coated with seasoning.

 In a large skillet over medium heat, sauté chicken in butter & your minced garlic until chicken is tender, about 5 to 7 minutes. 

While the chicken is sauteing, chop up those green onions.

Once chicken is done cooking, reduce heat add green onion, tomatoes, basil, salt, & pepper.

(I slightly drain the sun dried tomatoes, it's okay if you don't drain them all)

Stir it all together.

Add the 2 cups of cream (or 1/2 & 1/2)

Give it a stir...

Then, I put a lid on the skillet and let it heat through while I boil my pasta noodles in a different pot.

Serve it over the cooked linguine and toss with Parmesan cheese.

It tastes even better served with a glass of wine. Every thing tastes better with a glass of wine :)

We love this meal. I also serve it with a salad and some fresh crusty French Bread.

Kevin said this meal tastes like it's from a restauraunt. 

Boom! That's what I'm talking about!

Add it to your meal plan, ASAP.

You won't be dissapointed.

Pinky promise.

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