Creamy Cajun Chicken Pasta & Bayou Freeze Frozen Drink

Published 02/18 2014 07:28PM

Updated 02/20 2014 11:59AM

Creamy Cajun Chicken Pasta
Bayou Freeze Frozen Drink

Creamy Cajun Chicken Pasta
1/4 lb. linguine pasta
2 Tyson Boneless Skinless Chicken Breasts, chopped
Tone’s Cajun Seasoning to taste
Tone’s Italian Herb Seasoning to taste
Tone’s Sweet Basil Leaves to taste
Tone’s Granulated Garlic to taste
Olive oil
1 shallot bulb, chopped
2 green onions, chopped
3-5 sun dried tomatoes
3 oz. white wine
2 cups heavy whipping cream
Tone’s Salt & Pepper to taste
Tone’s Crushed Red Pepper Flakes to taste
Asiago cheese, grated

•In a bowl add all seasonings: Tone’s Cajun Seasoning, Tone’s Italian Herb Seasoning, Tone’s Sweet Basil Leaves and Tone’s Granulated Garlic.
•Chop Tyson Chicken Breasts, then coat with seasonings and add to a skillet with oil over medium-high heat and cook until it browns. Once it begins to brown, add a cup of heavy whipping cream to it, stirring constantly for about 2 minutes.
•Remove chicken and cream off the stove and add to a bowl, saving the skillet.
•In the skillet, add shallot and 1 tablespoon of Tone’s Granulated Garlic and sauté until translucent. Add white wine to reduce heat, then add chopped green onion and sun dried tomatoes.
•Add chicken and cream back to skillet and increase heat again to finish cooking chicken. Add another cup of heavy whipping cream and bring to a boil. Season with Tone’s Salt & Pepper. Let half the liquid cook off the pan, and then reduce heat to add pasta.
•Boil water on the stovetop and add a little olive oil, then cook linguine until al dente; drain. Make sure to stir your linguine so it does not stick to the pan while cooking.
•Add pasta to skillet and toss or combine everything together. Finish by adding Tone’s Crushed Red Pepper Flakes and grated Asiago cheese. Combine, plate, and serve.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Bayou Freeze Frozen Drink
2 oz. blood orange liquor
1 oz. Triple Sec
2 oz. green apple vodka
2 oz. vodka
1 oz. Grenadine
2 oz. sweet and sour mix
2 oz. orange juice
Orange slice, garnish

•Fill blender with ice.
•Add all alcohol ingredients, sweet and sour mix and orange juice to blender and pulse until well blended.
•Pour into glass and garnish with orange slice; serve.

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