Chicken, mushhrooms, and sundried tomatoes are tossed with a light cajun cream sauce and served over linguini. 1/2 Pound of Linguini 2 large Boneless Chicken Breasts Cajun Spice Mixture 2 Tbs Olive Oil 3 Cloves of Minced Garlic 1/2 Red Pepper, Diced 8 Sundried Tomatoes in Oil Handful of Grape Tomatoes, halved 1/2 Cup Sliced Crimini Mushrooms 1/2 Cup White Wine 1 Cup Low Sodium Chicken Broth, more if needed 3 Tbs of Cream Cheese 1 Tsp of Cajun Seasoning Salt and Pepper Handful of Chopped Fresh Parsley 3 Scallions, Sliced Cook linguini until al dente... While pasta is cooking, heat olive oil in a large skillet. Sprinkle the chicken with the cajun spice and place the chicken in the hot oil, cook each breast for about 4 minutes per side, or until the chicken is cooked through. Remove the chicken from the pan and place it on a cutting board and let it rest. Add the garlic, red pepper, and mushrooms to the pan and saute at low heat for 3 minutes. When veggies are soft, add tomatoes and cook for 2 more minutes. Turn the heat to medium and add wine and broth and scrape the bits from the bottom of the pan. Let reduce for a few minutes and then whisk in the cream cheese and cajun seasoning. Taste the sauce and season with salt and pepper as needed. Slice the chicken and return it to the pan and mix in the parsley and scallion. Mix in the pasta and serve with grated parmesean cheese