Ingredients

• 3 boneless skinless chicken breasts (1lb)
• 1 (350 g) package fresh linguine
• 1/4 cup blackening seasoning (or Cajun seasoning)
• 2 tablespoons extra virgin olive oil
• 1/2 cup green onion
• 2 1/2 cups light cream
• 1/2 cup sun-dried tomato, chopped coarsely (not packed in oil)
• 2 tablespoons garlic, minced (or 2 tsp garlic powder)
• 1/4 cup chicken broth
• 1/3 cup parmesan cheese, shredded

Instructions

1. Place chicken and blackening spice or Cajun spice in a bag and toss to coat.

2. In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would) There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside.

3. Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step) and add back into the pan.

4. Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine.

5. Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan.

6. Stir in linguine and green onions or chives.