Grilled Chicken With Linguine and Cajun Cream Sauce

Ingredients:

• 4 boneless chicken breast halves, without skin
• blackened seasoning mixture or Cajun seasoning
• Sauce
• 2 cups heavy whipping cream
• 1 tablespoon flour
• 1 tablespoon butter
• 1 1/2 to 2 teaspoons Cajun seasoning (Emeril’s Louisiana Spice, Chachere’s, etc.)
• several drops of Frank’s Red Hot Sauce or Tabasco, more or less, to taste
• dash freshly ground black pepper
• 1/2 teaspoon Worcestershire sauce
• salt, to taste
• 1 large tomato, seeded, diced
• 4 green onions, thinly sliced
• 16 ounces linguine

Preparation:

• Neat chicken, wash, and flatten slightly to make consistent in thickness. Sprinkle all over with a blackened seasoning mixture or Cajun seasoning. Heat up a stove-top grill over medium-high heat, or preheat broiler or other grill. Sear chicken for about 2 minutes on each side. Decrease heat to medium and continue to cook, turning, for about 5 minutes.
• Get ready sauce. Simmer cream for about 4 minutes to reduce. Mix together flour with butter; whisk into the cream. Add remaining seasonings, tasting and adjusting as necessary. Keep warm.
• Meanwhile, cook linguine or fettuccine in boiling salted water, following package directions; drain well.
• Place hot cooked linguine on serving plates. Piece chicken and arrange on each serving or linguine. Spoon sauce over each serving. Sprinkle with diced tomatoes and green onions.