First, we get the pasta al dente:
The process is very simple. Boil 4-6 cups of water (with about a teaspoon of salt). Once the water is boiling put the linguini in the pot. DO NOT BREAK THEM. As they heat up they will bend. Help them with a kitchen fork by stirring slowly. Make sure your water is boiling all the time. Sometimes when you add the linguini, the water stops bubbling. Raise the temperature a bit, and then lower it once you get it boiling again. You should cook the linguini at medium temperature average. Depending on how cooked you want your linguini, this takes place in 8-10 minutes. Most people prefer "al dente". Thsi means, that point where the pasta is not raw anymore but still has a nice hard texture. Once the time is passed, rinse to get rid of the water. Voila!
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 332 (66%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 159.6mg||49 %|
|Sodium 215.4mg||7 %|
|Potassium 174.7mg||5 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 34g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 505
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