New cooking with E&Y episode up now!

We make this a couple times a month, it’s so delicious!

1 package noodles of choice
1 or 2 boneless skinless chicken breasts
2 tsp olive oil
2 tbs unsalted butter
3 cloves minced garlic
2/3 cup diced tomatoes (Roma is best, but any type works)
Chopped onions (any type), however many your heart desires
1 tbs chopped basil
1 1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 or 2 tbs Cajun seasoning
Pinch of red pepper flakes (optional)
Black pepper to taste


Crock pot method:
Add chicken and water (or chicken broth) to crock pot and cook on low for 4-5 hours.

Skillet method:
Heat olive oil over medium-high heat. Season the chicken breasts with some of the Cajun seasoning. Sear on both sides then turn heat to low. Sauté until cooked through to 165 F. Transfer to cutting board and slice into thin strips or chop into bite sized pieces.


Pasta:
Bring large pot of water to boil with a bit of salt. Cook pasta according to package.

Sauce:
If you didn’t sauté chicken, add olive oil to skillet on medium heat. Add butter and garlic. Cook about a minute.
Add diced tomatoes, cook about 2 minutes.
Add heavy whipping cream, Parmesan cheese, Cajun seasoning, black pepper, and red pepper flakes if using. Bring to a simmer.
Once sauce has gotten creamy, add cooked chicken and basil.
Toss the pasta in and combine.



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