servings: 6
1 pound linguine, cooked al dente
½ - 1 pound rotisserie chicken or raw chicken tenders baked 5-7 minutes
1 tablespoon cajun seasoning
3 green onions, cut in thirds
2 tablespoons chopped sun-dried tomatoes
¾ teaspoon salt
¾ teaspoon dried basil
¼ teaspoon ground black pepper
½ teaspoon garlic powder or 1 clove fresh garlic
1 cup water
¾ cup grated parmesan cheese
1 pint heavy whipping cream
Prepare chicken, either by dicing rotisserie chicken, or baking chicken tenders and place in quart containers. Blend Cajun seasonings, onions, tomatoes, basil, salt, garlic, and black pepper in 1 cup water and put in 1 quart container with chicken. Freeze packets of parmesan cheese and cream separately. On serving day, put quart size frozen crockpop into crockpot at least five hours before it is needed. Thaw heavy cream and stir in to sauce just before serving. Pour over hot linguine and toss with Parmesan cheese.
Diana
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