Community Pick
Red Lobster Cajun Chicken Linguine
photo by Marcus F.
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breast halves, cut into thin strips
- 2 teaspoons cajun seasoning
- 2 tablespoons butter or 2 tablespoons margarine
- 8 slices green peppers
- 8 slices sweet red peppers
- 1⁄2 - 1 lb mushroom
- 1 green onion, sliced
- 1 -2 cup heavy cream
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon lemon-pepper seasoning
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 4 ounces linguine, cooked and drained
- grated parmesan cheese (optional)
directions
- Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
- In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
- Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
- Reduce heat.
- Add cream and seasonings; heat through.
- Add linguine and toss; heat through.
- Sprinkle with Parmesan cheese if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I would use 2 cups of heavy cream and saute the vegtables prior to adding to chicken. My husband liked it very much and it was easy to make. I substituted jarred red peppers because it called for so little, but I would make this for company and use fresh. Also, don't forget mushrooms. It is not listed in the ingrediants but is called for in the directions.
-
Thanks for a really good recipe Lali. I followed it to the letter and it worked out well. I have never thought of using cajun spice in pasta, but it was so good. I think by adding the veg after lighltly cooking the chicken helped to retain their colour and crunch. This will go to my work folder as well!
see 32 more reviews
Tweaks
-
This recipe was fantastic. It had one hell of a kick (which was a bit much for me, but I'm admittedly a wuss when it comes to such things) so next time I'll reduce the amount of cajun seasoning. I also used portabella mushrooms and added a bit of celery. The mushrooms and the peppers were by far the best part of this with the sauce. The chicken was good, but not as juicy as the other bits. I also substituted penne for the pasta to hold the sauce better.
-
I have never tried Red Lobster's Cajun Chicken, but this recipe produces a yummy dish! I made a few changes based on what I had on hand, but nothing that strayed too significantly from the basic recipe. I substituted Smart Balance spread, jarred red peppers, half a yellow onion, and canned portobello mushrooms. I also added some white wine and let it cook off before adding milk--I opted to use 1 1/2 cups 2% milk in place of the heavy cream. This worked out fine. I just thickened the sauce with a small amount of cornstarch mixed with a bit of cold milk. This still produces a wonderfully rich and flavorful sauce. And since we don't use lemon-pepper seasoning much at our house, I just doubled the black pepper, giving the sauce a peppery kick. I think I also doubled the garlic, too. I would recommend tasting the sauce before adding any parmesan to either the sauce or to top with. I usually love parm, but with this dish, I felt it would take away from the wonderful flavor of the sauce. I am so glad I gave this recipe a try. Can't wait to make it again soon!
RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.