Chicken in cajun spices sauteed with bell peppers and mushrooms and presented in a basil-cream sauce over linguine
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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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 274 (45%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 196.8mg||61 %|
|Sodium 216.9mg||7 %|
|Potassium 883.3mg||23 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 39.5g|
|Protein 39.6g||57 %|
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Calories per serving: 603
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