An old favorite in our house, that I’ve been making for at least 20 years!
| Servings |
|
Ingredients
- 2 boneless skinless chicken breast cut in strips
- 2 teaspoons cajun seasoning
- 2 tablespoons butter
- 8 slices green and sweet red bell pepper Note: I omit, but leave in if you like peppers!
- 4 large mushrooms sliced (about 4 oz; See Notes)
- 1 green onion sliced
- 1 cup heavy cream See Notes: I often sub half and half
- 1/4` teaspoon dried basil
- 1/4 teaspoon lemon pepper seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 4 ounces linguine cooked and drained (See Notes)
- grated parmesan cheese for garnish
Ingredients
|
|
Instructions
- Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
- In a large skillet over medium heat, saute chicken in butter until almost done but not quite, about 5-7 minutes.
- Add peppers, mushrooms, and onion; cook and stir for about 3 minutes.
- Reduce heat. Add cream and seasonings; heat through.
- Add linguine and toss; heat through. Sprinkle with Parmesan cheese.
Recipe Notes
Stacy's Notes - I leave out the bell peppers, and if I don't have fresh mushrooms on hand, just use a drained can of mushrooms. Also, I don't use heavy cream, I use Land O'Lakes fat-free half and half and then thicken the mixture up a bit with some cornstarch mixed in the half and half. I have also used fettucine if I don't have linguine on hand. And I usually use a bit more seasoning (I use Tony Cachere's cajun seasoning) as Tim likes things a bit spicy.
Share this Recipe