Community Pick
Cajun Chicken Pasta
photo by BluefrogJ
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 ounces linguine
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 teaspoons cajun seasoning (or to taste)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup chopped green bell pepper
- 1⁄4 cup chopped red bell pepper
- 4 ounces sliced mushrooms
- 1 thinly sliced green onion (1 to 2)
- 1 cup heavy cream (1 to 2 cups)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon lemon pepper
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
directions
- In a large pot with boiling salted water cook pasta until al dente; drain.
- While the pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat saute chicken in butter until chicken is tender, about 5-7 minutes.
- Add green and red bell peppers, sliced mushrooms and onions, and cook for 2-3 minutes .
- Reduce heat; add heavy cream, basil, lemon pepper, salt, garlic powder and pepper and heat through.
- In a large bowl toss linguini with sauce.
- Sprinkle with grated Parmesan cheese if desired.
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Reviews
-
OMG!!!! This is SOOOO Good!! I used more Cajun seasoning and upped the spices a little. We like a little more flavor. Red and yellow or orange peppers make this a beautiful dish, as well. I omit the mushrooms as Dahling and I are not too crazy about them and the taste is still wonderful.This has quickly become a favorite at our house. It's really very quick and I make it in a large skillet so I have only the pasta pot and skillet for clean up. I serve it with a salad (dressed with a wonderful tangy dressing) and breadsticks or French bread. Yumm!!!!
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I made this for my boyfriend and I last night. It was really good! We both really liked it. I substituted half and half for the cream because I wanted it to be less fattening, but the half and half doesnt thicken as well. I added some flour to it, but it was still a little runny. Also, I cooked the pasta longer than it says and I made more pasta than the recipe called for. I added freshly diced tomatoes, but I also think next time I will add some grilled asparagus tips. I will definitely be making this dish again!
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Tweaks
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This recipe is awesome. We have made it three times since i found it a few weeks ago. We have been substituting porta bella mushrooms instead of the regular mushrooms and dont think we would ever go back to the regular mushrooms. this recipe is perfect with one exception.... substitute for porta bellas! you won't regret it!
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Good meal without a lot of hassle. I used Emeril's Creole Seasoning, Bayou Blast #97429 and forgot that it has quite a bit of salt in it already. I didn't need to add any extra salt. I used fat free evaporated milk in place of cream, taking care not to let it boil. I also used olive oil rather than butter; all-in-all not as rich but a much healthier version with all the spiciness.
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island