Tuesday, February 3, 2009
Cajun Chicken Pasta
I made this dish one night last week for dinner. It was very good and pretty simple. The only thing I would definitely change and would also advise you to omit would be the lemon pepper. I don't know what it was about the lemon pepper, but as soon as I added it and the aroma it gave off, I knew it did not belong in this dish. Everything else was fine. I did ease up on the cajun seasoning since my son is not a fan of spicy food, but next time I will add the total amount the recipe calls for (he can have something else for dinner - I like spicy!). I found this on the aol web site quite a while back. It had been in my "To Cook" folder for about a year!
4 ounces linguine pasta (I used a bit more)
2 skinless, boneless chicken breast halves (I used large ones)
2 tsp cajun seasoning
2 tbsp butter
1 red bell pepper
1 green bell pepper
4 fresh mushrooms (I used a small carton)
1 green onion, chopped
1 cup heavy cream (I used half&half)
1/4 tsp dried basil
1/4 tsp lemon pepper (I omitted this and I highly recommend NOT using it)
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp black pepper
1/4 cup grated parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to directions (al dente); drain.
Cut up the chicken into bite size pieces and place with cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender - 5 - 7 minutes.
Add red pepper, green pepper, mushrooms and green onion. Saute and stir or about 3 to 4 minutes. Reduce heat.
Add the cream, basil, salt, garlic powder and ground black pepper. Heat through. Add the chicken for another minute or two. Add the cooked linguine, toss and heat through. Sprinkle with grated parmesan cheese and serve.