As you can tell from the picture, I didn’t use linguine for this recipe. I didn’t have any so I used vermicelli instead. I found the recipe on the Disboards Budget Board and altered it a little from the original. We all really liked it. It combines our favorites of chicken and pasta, but the flavors are a bit different, which was nice. There is a bit of spice and heat, but it wasn’t too much for the kids. The recipe makes a lot of pasta. If you have a smaller family, you might want to cut it in half.
Here’s what you’ll need:
- 16 oz linguine or vermicelli
- Cajun or Creole seasoning
- 1-2 lbs. boneless chicken breasts, I used tenders
- 2 cups half & half
- 3/4 cup Parmesan cheese
- 1/2 cup sweet chili sauce (find it in the Asian food section)
Sprinkle the chicken with the seasoning and grill or cook in a bit of oil in a skillet. Cook the pasta according to the package directions.
For the sauce, warm the half & half in a sauce pan. Stir in the cheese and sweet chili sauce. Reduce the heat to low and simmer it until the pasta and chicken are ready. I mixed the sauce with the finished pasta, but you could also spoon sauce over each serving.
This fed my family of 6, with plenty of left overs.