2 boneless skinless chicken breasts halves (cut into small strips)
2 tsp. cajun seasoning
2 tbsp. butter or margarine
1/2 red bell pepper, sliced or chopped
1 green bell pepper, sliced or chopped
4 fresh mushrooms, sliced
1 cup heavy cream
2 tbsp sun-dried tomatoes (chopped)
1/4 tsp dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
1/4 tsp cayenne pepper
4 oz. cooked (to al dente) and drained linguini
shredded parmesan, to taste
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 until almost tender (5 to 7 minutes).
Add green and red bell peppers, and sliced mushrooms; cook for 4 to 6 minutes. Reduce heat, and stir in heavy cream and tomatoes. Season the sauce with basil, lemon pepper, salt, garlic powder, cayenne pepper, and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Serve with hot bread.
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