Saturday, April 13, 2013

Cajun Chicken Pasta

This recipe was delicious and made for great leftovers. It is the perfect in-between season recipe- not too heavy and not too light. Give it a go. You won't regret it. Original recipe from here.

Yields: 2
Time: 45 Minutes


4 ounces of linguine pasta
2 chicken breast halves; cut up
2 teaspoons of Cajun seasoning (we added way more than two teaspoons)
2 tablespoons of butter
1 green bell pepper; chopped
1/2 red bell pepper; chopped (we actually used a whole red pepper. Add as many veggies as you like)
1 green onion; minced
1 1/2 cups of heavy cream
1/4 teaspoon of dried basil
1/4 teaspoon of lemon pepper
1/4 teaspoon of Salt
1/8 teaspoon of garlic powder
1/8 teaspoon of black pepper
2 tablespoons of Parmesan cheese; grated


  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes; or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms 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.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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