Cajun Style Pasta
Instructions:
- 12 ounces linguine
- 1 teaspoon butter or olive oil
- 2 garlic cloves, minced
- 8−12 medium size shrimp, peeled and deveined
- 1/2 pound chicken breast meat, diced
- 2 1/2 tablespoons all−purpose flour
- 2 cups of 1% milk
- 2 tablespoons sherry
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon cayenne
- 4 plum tomatoes, seeded and chopped
- 1/2 cup frozen peas
- Salt and black pepper to taste
- Prepare the linguine according to package directions.
- Drain and keep warm until ready to serve.
- Melt the butter in the center of a large non−stick skillet over medium−high heat. Add the garlic and cook for 1 minute. Add the shrimp and chicken.
- Pan−fry until the chicken is cooked through, 3−4 minutes.
- Whisk the flour, milk, sherry, and Parmesan cheese together.
- Pour into the skillet and bring to a boil while stirring.
- Reduce heat to medium and continue to cook for about 5 minutes until the mixture has thickened, stirring occasionally.
- Add the cayenne and fold in the tomatoes and peas. Cook until heated through. Season to taste with salt and pepper.
- Arrange the linguine on individual plates and spoon the sauce over the top.
- Garnish with chopped fresh parsley.