1¼ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
6 leaves fresh basil, chopped
½ cup sun-dried tomatoes, chopped
1¼ cups low-sodium chicken broth
1 cup half and half
2 cups water
2 Tbsp Cajun seasoning
3 cups (~8 oz) dry whole wheat fusilli or rotini pasta
½ cup Parmesan cheese, shredded
Instructions
Add butter and olive oil to a pot over medium heat. Once butter is melted and hot, add the chopped onion and cook for 4-5 minutes or until softened. Add garlic, stir, and cook an additional 30-60 seconds or until fragrant.
Add chicken and cook for 4-5 minutes or until no pink is exposed. Add the basil, sun-dried tomatoes, chicken broth, half and half, water, Cajun seasoning; increase heat to high and bring to a soft boil.
Once boiling, reduce heat to medium and add pasta. Cook for 10-15 minutes or until the pasta is cooked and very little liquid remains.
Stir in the Parmesan cheese before serving. Serve immediately.