Courtesy of Emeril
1 pound linguine pasta (I had spaghetti on hand and it worked just fine)
1-1½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons Cajun seasoning (I use Slap Ya Mama!)
1 cup chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1½ cups Half n Half
1 cup canned diced tomatoes
½ cup white wine
½ cup parmesan cheese
chopped green onions, for garnish
chopped parsley, for garnish
- Cook pasta in a large stock pot according to package directions.
- In a large skillet set to medium-high heat, add butter and olive oil. Once butter has melted, add chicken and season with 1 tablespoon cajun seasoning and salt to taste. Sear chicken until brown and cooked through. Remove from pan and set aside.
- Add onions and habaneros to pan and saute until lightly caramelized, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add wine, Half n Half, tomatoes, remaining tablespoon Cajun seasoning, and reserved chicken to the pan. Cook until sauce is slightly reduced, about 2 minutes.
- Add pasta to the sauce and toss with parmesan. Serve with green onions and parsley.