I made this last night. It’s one of Seth’s absolute favorite dishes, but it just tends to be too spicy for me. So, beware…if you don’t like it too spicy, I wouldn’t put in the whole amount of cajun seasoning. I first time I made the recipe (years ago), I accidently put in 6 Tablespoons of cajun seasoning instead of 6 Teaspoons. Yeah, I didn’t eat much of it.
I got this recipe from a lady who did a youth ministers’ wives’ class at FCC a few years back.
Cajun Chicken Pasta
6 Boneless, skinless chicken breast, cut into thin strips
6 tsp Cajun seasoning
3/4 tsp Dried Basil
3/4 tsp lemon pepper seasoning
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
5 Tbsp butter
1 Red pepper, cut into strips
1 Green pepper, cut into strips
1 pkg fresh mushrooms, sliced
3-4 green onions, sliced
2-3 C heavy cream
12 oz cooked linguine
Grated Parmesian cheese
1. Place all spices in resealable plastic bag and mix. Place chicken strips in bag and shake to coat.
2. In large skillet over medium heat, saute chicken in butter until almost tender; 5-7 min. Add peppers, mushrooms and onion; cook and stir 2-3 min. Reduce heat; add cream and heat through.
3. Add cooked linguine and toss, heat through. Sprinkle w/ Parmesian cheese, if desired.