Cajun Chicken Pasta Fresca

The name is misleading-it did have some 'kick' to it but I don't feel as though it was truly "cajun."  Definitely yum though-I love fresh pasta sauces especially because I love the smell of garlic cooking in EVOO. 

Chicken:
1/2 lb boneless, skinless chicken breasts, pounded out till about 1/2 inch, cut into 2 pieces
1 tbsp flour
1 tsp cajun seasoning
1/8 tsp red pepper flakes
1 tbsp EVOO

Pasta:
1/2 lb whole wheat linguine
8-9 red ripe roma tomatoes, diced, juices kept
2-3 cloves of garlic, minced
2 tbsp EVOO
1/4 tsp red pepper flakes
1 1/2 tsp cajun seasoning
1/2 tsp onion flakes
2 tbsp fresh parsley, chopped
1/4 c mozzarella cheese, shredded
1/4 c parmesan cheese, shredded
Salt, pepper

To make chicken: Heat 1 EVOO in a small pan over medium heat.  Combine flour, cajun and red pepper flakes.  Lightly coat chicken with the flour mixture and place into heated pan.  Cook chicken till browned on each side.  Remove from heat once cooked through, cover with foil to keep warm.

To make pasta:  In a large skillet, heat EVOO over heat heat.  Saute garlic for 1 minute.  Stir in chopped tomatoes and juices.  Sprinkle with salt and pepper.  Let cook until begins to bubble.  Mash tomatoes carefully in pan with fork or potato masher.  Stir in parsley, onion flakes, and red pepper flakes.  Reduce heat to low and simmer 15 minutes.  In the meantime cook pasta according to directions.  Drain and place in large bowl.  Toss pasta with sauce, cajun seasoning, and cheeses. 

Serve pasta topped with chicken and a caesar salad for a dinner for 2.  For 4-if making about 1 lb of chicken-adjusting chicken prep accordingly.