Recipes from Let's Cook, Ya'll

Cajun Chicken Pasta

A family favorite, that is very versatile – make it fit your tastes!

CourseLunch / Dinner
CuisineAmerican

Ingredients

2 boneless skinless chicken breastcut in strips
2teaspoons cajun seasoning
2tablespoons butter
8slices green and sweet red bell pepperNote: I omit, but leave in if you like peppers!
4large mushroomssliced (about 4 oz; See Notes)
1 green onionsliced
1cup heavy creamSee Notes: I often sub half and half
1/4`teaspoon dried basil
1/4teaspoon lemon pepper seasoning
1/4teaspoon salt
1/8teaspoon garlic powder
1/8 teaspoon black pepper
4ounces linguinecooked and drained (See Notes)
grated parmesan cheesefor garnish

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.