- 12 ounces orecchiette, orzo, or penne pasta - or similar small pasta
- 2 skinless, boneless chicken breast halves
- 1 tablespoon blackening or Cajun seasoning
- 2 tablespoons butter
- ¼ cup diced sun dried tomatoes
- 6-8 fresh mushrooms, sliced
- 2 green onions, chopped
- 6 oz. tomato sauce
- 1 cup chicken stock
- 1 cup heavy cream
- ¼ teaspoon dried basil
- ¼ teaspoon lemon pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese, for serving
Bring a large pot of lightly salted water to a boil. Add the short pasta of your choice and cook until al dente, 8 to 10 minutes. Drain.
Meanwhile, cut the chicken breast into strips; place in a plastic zipper bag and add the blackening or Cajun seasoning. Shake to coat.
Melt the butter in a large skillet over medium heat. Add the chicken and cook, stirring, until browned and almost cooked through, 6 to 8 minutes.
Add the sun dried tomatoes, mushrooms, and green onions. Cook, stirring, 2 to 3 minutes.
Reduce the heat and stir in the tomato sauce, chicken stock, cream, basil, lemon pepper, salt, garlic powder, and black pepper. Heat through. Add the cooked pasta to the sauce, toss, and heat through.
Serve sprinkled with Parmesan cheese, if desired.
- Yields: 4 servings
- Preparation Time: 30 minutes