Saturday, December 20, 2008

Cajun Chicken Pasta

This was so quick and easy. Plus it was super yummy. I want to make it again and try throwing some shrimp & crab in.

This recipe serves 2 but they are pretty large portions. Throw in some extra pasta and it can feed four.

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning (I used Tony's)
2 tablespoons butter (I used olive oil)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 green onion, minced (I used regular onion cause that was all I had)
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat oil or butter in a large skillet over medium heat. Then throw in chicken and sprinkle Cajun seasoning on top and toss to coat. Saute chicken until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, and green onions; cook for 2 to 3 minutes. Reduce heat and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper and heat through. If you find your sauce too runny whip in some flour (like you would when making gravy.)

3. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese. Enjoy!

Other variations you can try is to add some snap peas or brocolli for a little additional nutrition. Good way to get those kids to eat veggies!

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