Cajun Butter Pasta

Yield: 4 Total Time: 25 mins

 Ingredients:
3/4 lb. angel hair
extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
1/2 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/4 c. white wine
4 tbsp. butter
2 c. chopped cherry tomatoes
4 green onions (thinly sliced)
3 cloves garlic (minced)
1 tbsp. Cajun seasoning
1/2 tsp. paprika
2/3 c. heavy cream
1/2 c. grated Parmesan (plus more for garnish)
2 tbsp. lemon juice
Directions:
In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
In a large skillet over medium-high heat about 1 tablespoon olive oil. Season chicken all over with oregano salt and pepper add some to skillet. Cook until golden on both sides and no longer pink in the middle (about 8 minutes per side) Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces. Deglaze the skillet with white wine and cook until reduced about half stir in butter and let melt then add tomatoes most green onions (save some for garnish) garlic Cajun seasoning and paprika. Cook stirring often until the tomatoes start to burst (about 2 minutes) Stir in heavy cream Parmesan and lemon juice let simmer until sauce is slightly thickened (about 5 minutes) Check seasoning making certain it's to taste with salt and pepper.
Turn off heat and add chicken and cooked pasta toss until evenly combined. Garnish with more green onion and Parmesan.