Cajun Chicken Pasta Hits: 1  

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I've been making this for several years, with many changes to make it lower in fat/calories. Be sure to read my notes at the bottom!
Date Added: August 16, 2004 Season:  
Category: Entrees Prep. Method:  
Calories:   Dish Type:
Serves: 0 Cuisine:  
Prep. Time:    

2 boneless,skinless chicken breast halves -- cut in strips
2 teaspoons cajun seasoning
2 tablespoons butter
8 slices green and sweet red pepper
4 large mushrooms. sliced (about 4 oz)
1 green onion -- sliced
1 cup heavy cream
1/4 teaspoon 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
  1. Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

  2. In a large skillet over medium heat, saute chicken in butter until almost done but not quite, about 5-7 minutes.

  3. Add peppers, mushrooms, and onion; cook and stir for about 3 minutes.

  4. Reduce heat. Add cream and seasonings; heat through.

  5. Add linguine and toss; heat through. Sprinkle with Parmesan cheese.

  6. 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.

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Added On: August 16, 2004
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