Cajun Chicken Linguine

I have two versions of this dish...a healthy version and a not so healthy version. I am not even going to share the not so healthy version because it's so bad for you! This lighter version still does the trick when I get a craving for this dish:


1 pound linguine
3 tablespoons olive oil
1 pound chicken breasts or tenders, cut into thin strips
2 teaspoon Cajun seasoning
1 medium onion, sliced
1 large green pepper, sliced
1 large handful sun dried tomatoes (not the oil packed style)
1/2 teaspoon salt
1/4 cup heavy whipping cream
2 medium tomatoes, chopped
1 cup fresh basil leaves, sliced

Bring a pot of salted water to a boil over high heat. Add pasta.
Meanwhile, in nonstick skillet, heat 2 tablespoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook until chicken is done, stirring frequently. Transfer chicken to plate and let rest.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until they are tender and browned, stirring occasionally. Add sun dried tomatoes and stir.
Drain linguine and reserve a 1/2 cup of cooking water. Add the linguine to the skillet with onion, bell pepper and sun dried tomatoes. Add cooking water and cream & heat through. Add tomato and chicken with its juices on plate, and toss to mix well. Garnish with basil.

Serve with a side of steamed broccoli or asparagus or a light salad and you are good to go!