Melt butter in large saucepan over medium heat. Add red onions and garlic and saute until clearl. Add Cajun spice and flour and keep stirring. Slowly add chicken stock and cream, 2 cups at a time, while stirring conitinuously. Bring mixture to a boil, then lower heat and simmer for 5 minutes. Remove from heat and slowly stir in parmesan until melted into sauce.
To serve: Toss with pasta and (optional) cooked chicken.
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