Recipe by Oh Sherry
My husband made this for supper one night and I LOVED IT! I'm not sure where the recipe came from, it was his 'secret'. This is a recipe that could be played around with by adding shrimp, more seasoning, mushrooms, etc. Although, I liked it just the way it is.
Top Review by American in Paris
This was very good and my son really liked it as well. I used shallots instead of green onion (that's all I had) and I cooked them with the chicken. I used about a tbsp of cajun seasoning on the chicken and added a little more before serving (we like our food spicy). I put the parmesan cheese in with the cream (I used half and half). It turned out great and it was very easy to make on a busy weeknight. I will be making this again. Thanks!
- 4 ounces linguine
- 2 boneless skinless chicken breasts, cut into strips
- 2 teaspoons cajun seasoning
- 2 tablespoons butter
- 1⁄2 red bell pepper, sliced
- 1⁄2 green bell pepper, sliced
- 1 green onion, chopped
- 1 cup 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
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
- Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
- Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.