Cajun Chicken PAsta
Chicken in cajun spices sauteed with bell peppers and mushrooms and presented in a basil-cream sauce over linguine"I decided to make several changes to this. First I left out the mushrooms, I added andouille sausage and used one one chicken breast. I used real garlic. I left out the lemon pepper, not needed. I sauteed the chicken and sausage, with the spices. I set aside the chicken/sausage and then sauteed the peppers and onions. Added back the chicken/sausage and a half cup of chicken stock to deglaze the pan, then added the cream to make sauce. " - FLA-cook
Yield: 2 Ready in 40 minutes
580 people trying soon
Verified by stevemur
|4 ounceslinguine pasta|
|2 skinless boneless chicken breast halves|
|2 teaspooncajun seasoning|
|2 tablespoonolive oil|
|1 red bellpepper; sliced|
|1 green bell pepper; sliced|
|4 fresh mushrooms; sliced|
|1 Green onion; chopped|
|1 cupheavy cream|
|0.25 teaspoondried basil|
|0.25 teaspoonlemon pepper|
|0.125 teaspoongarlic powder|
|0.125 teaspoonground black pepper|
|0.25 cupGrated Parmesan cheese|
Cajun Chicken PAsta Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain
2. Place the chicken and the cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender(5-7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2-3 minutes, and reduce heat.
4. Add the cream,basil,lemmon pepper,salt, garlic powder and black ground pepper. Add the cooked linguine, tossand heat through. Sprinkle with grated parmesan cheese.
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