Wednesday, April 7, 2010


~ allrecipes

16 oz. linguine
3-4 boneless, skinless chicken breasts, sliced into thin strips
2 T. Cajun seasoning
6 T. butter
3 green bell peppers, chopped
2 red bell peppers, chopped
12 mushrooms, sliced
3 green onions, minced
1 1/2 c. heavy cream
1 t. dried basil
1 t. lemon pepper
1 t. salt
1/2 t. garlic powder
1/2 t. ground black pepper
6 T. grated Parmesan cheese

Bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large pot, over medium heat, saute 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 or until desired tenderness. Reduce heat, and stir in heavy cream.

Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Notes: The original recipe only makes two servings and has way too much liquid, so I'm giving you our revised version, which makes a ton. You can check out the link to see the original recipe. We use Tony Chachere's Creole for the Cajun seasoning and let people do their own Parmesan.


The Hayes Zoo said...

So, if I don't have 4 of those ingredients could I just fake it??? And still retain the idea that it will turn out okay??? :)

The Boggs Family said...

I think I'll try this with fat-free half and half and some cornstarch to thicken it. Thanks so much! I'm always looking for new recipes. : )

Rebecca said...

We love this every time we have it. Today I didn't have mushrooms so I added artichoke. I don't do dairy, so I use coconut milk instead of cream.