Ingredients:

• 1 1/2 lbs Chicken Breasts
• 1 bundle Asparagus
• 1 box Linguine
• 2 teaspoons Cajun Seasoning Mix (I used Tony Chachere’s Original Creole Seasoning)
• 2 tablespoons of olive oil
• 16 oz. Heavy Whipping Cream
• 2 tablespoons Sun Dried Tomatoes (I used Bella Sun Luci Sun Dried Julienne Cut Tomatoes with Italian Herbs)
• 1/2 teaspoon Dried Basil
• 1 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper

Garnish:

• Parmesan Cheese

Directions:

1. Cut up the chicken as desired – cubed or thin slices
2. Add oil to the pan and cook the chicken
3. While the chicken is cooking boil the water for the pasta
4. Rinse and cut up the asparagus – make them as big or as little as you’d like
5. Add the uncooked pasta to the boiling water – cook as directed on the box
6. Once the chicken is thoroughly cooked add in the remaining ingredients – the Cajun seasoning, the whipping cream, the sun dried tomatoes, the dried basil, the crushed red pepper, the salt, the garlic powder, the black pepper, and the asparagus – reduce heat to low and cook until the pasta is done
7. Drain the pasta, return to the pot, add in the chicken and asparagus sauce, and mix until all of the pasta is coated
8. Top with Parmesan Cheese and Enjoy!