Saturday, January 16, 2010

Cajun Chicken Pasta

This picture doesn't do this dish justice. It is just the right amount of spice. Couldn't be easier!
I served this with Soft Italian Breadsticks
4 ounces linguine
2 boneless, skinless chicken breast halves, sliced into thin strips
2 tsp. Cajun seasoning
½ c. butter + 2 Tbsp. butter, divided
1 pint heavy cream
2 Tbsp. cream cheese
½- ¾ c. parmesan cheese
1 tsp. garlic powder
1 green bell pepper, chopped
½ red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
¼ tsp. dried basil
¼ tsp. lemon pepper
¼ tsp. salt
1/8 tsp. black pepper
2 Tbsp. parmesan cheese

1. Melt the ½ c. butter and cream cheese over medium heat in a skillet. Stir in the cream and garlic powder, bring to a light simmer; stir in the parmesan cheese until melted. Reduce heat to low and let simmer for 20 minutes.
2. Meanwhile, 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.
3. Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet, over medium heat, sauté chicken in remaining 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 4 minutes. Reduce heat; add the cream mixture, season with lemon pepper, salt and pepper to taste.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated parmesan cheese.

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