Cajun Chicken Pasta

Submitted by MmLeaf05

"This one's got a little bit of kick, but oh so good! The amount of kick depends largely on how much and what kind of Cajun seasoning you use. Originally on allrecipes.com. Sometimes, if I want a thicker sauce, I add a roux (about 2 T each butter and flour heated and mixed through) at the end and simmer until dissolved."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 ounces linguine
• 2 boneless skinless chicken breast halves, sliced into thin strips
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 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

directions

1. Bring a large pot of lightly salted water to a boil and add linguini pasta.
2. Cook for 8-10 minutes or until al dente and drain.
3. Meanwhile, place chicken and Cajun seasoning in a bowl and toss to coat.
4. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5-7 minutes.
5. Add green adn red peppers, sliced mushrooms and green onions and cook for 2 to 3 minutes.
6. Reduce heat adn stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and black pepper and heat through.
7. In a large bowl, toss linguini with sauce. Sprinkle with grated parmesan cheese.