Steak and Ale Spicy Chicken Pasta

Yield: 4 servings

Cajun Cream Sauce
2 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups heavy cream
6 tablespoons freshly grated Parmesan cheese
3 tablespoons Cajun seasoning

For the pasta
4 (6 ounce) boneless chicken breasts
2 tablespoons Cajun seasoning
4 cups Cajun Cream Sauce
1 1/2 pounds linguini, cooked
1 cup diced tomatoes
1/4 cup sliced green onions
1/2 cup shredded Parmesan cheese

8 pieces garlic toast

To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200 degrees F. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200 degrees F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.

Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165 degrees F is reached.

Pour 4 cups of Cajun Cream Sauce into a large saut