Grilled Chicken With Linguine and Cajun Cream Sauce

-Ingredients-

4 boneless chicken breast halves, without skin

blackened seasoning mixture or Cajun seasoning.

2 cups heavy whipping cream

1 tablespoon flour

1 tablespoon butter

1 1/2 to 2 teaspoons Cajun seasoning (Emeril's Louisiana Spice, Chachere's, etc.)

several drops of Frank's Red Hot Sauce or Tabasco, more or less, to taste

dash freshly ground black pepper

1/2 teaspoon Worcestershire sauce

salt, to taste.

1 large tomato, seeded, diced

4 green onions, thinly sliced

16 ounces linguine

-Method of prparation-

1. Trim chicken, wash, and flatten slightly to make uniform in thickness. Sprinkle all over with a blackened  seasoning mixture or Cajun seasoning.

2. Heat a stovetop grill over medium-high heat, or preheat broiler or other grill. Sear chicken for about 2 minutes on each side. Reduce heat to medium and continue to cook, turning, for about 5 minutes.

 
3. Prepare sauce. Simmer cream for about 4 minutes to reduce. Blend flour with butter; whisk into the cream. Add remaining seasonings, tasting and adjusting as necessary. Keep warm.
 
4. Meanwhile, cook linguine or fettuccine in boiling salted water, following package directions; drain well.
Arrange hot cooked linguine on serving plates. Slice chicken and arrange on each serving or linguine.

5. Spoon sauce over each serving. Sprinkle with diced tomatoes and green onions.

Paul (Lim Baul)