1 lb boneless, skinless chicken breast, cut into small bite-sized chunks
1 tbsp olive oil
1/2 shallot, minced
2 cloves garlic, minced
2 tsp Cajun seasoning, divided
1 cup diced tomatoes
1/4 cup cream
6 oz dry linguine pasta
Cook pasta in boiling salted water. Drain and set aside.
In a a large skillet, heat the olive oil over medium high heat. Add the chicken and 1 tsp cajun seasoning blend and cook until the chicken has just cooked through---about six minutes.
Transfer the cooked chicken to a plate and add the minced shallot and garlic to the hot skillet (add a little more oil if necessary). Saute until the shallot is tender and then add the tomatoes, cream and additional cajun seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes. Add chicken back to sauce.
Add linguine to the pan and toss to combine. Serve pasta with a grating of Parmesan cheese if desired.