Creamy Cajun Pasta with Blackened Chicken

Creamy Cajun Pasta with Blackened Chicken

3 boneless/skinless chicken breasts halves

2-3 Tb Cajun seasoning

1 Tb canola or olive oil

8 oz. gemelli or penne pasta

1 (14oz) can diced tomatoes with onion and garlic

1 tsp dry basil (or 3 Tb fresh)

1tsp sugar

2/3 cup cream

1/2 cup Parmesan cheese, grated (plus more for garnish)

1. Cook pasta according to package directions; drain and keep warm.  Pour tomatoes into a small sauce pan and add dry basil and sugar.  (*If using fresh basil, stir in at the end.)  Reduce the tomatoes over medium-high heat until thickened, about 10 minutes. 
2. While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. {I like to use 3 Tb but we like it spicy at our house.  When I’ve used 2 Tb in the past, it has a mild kick of spice – still very delicious and probably perfect for finicky kids… or adults!}  Heat oil in a large, heavy skillet over medium high heat (careful not to burn the oil).  Add chicken and cook 7 minutes on each side or until juices run clear when pierced.  Remove from skillet and slice thinly across the grain. 
3. Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL!  Toss with pasta and parmesan cheese. 
4. Serve sliced chicken on top of pasta and garnish with Parmesan cheese.