Saturday, July 30, 2011

Cajun Chicken Pasta

After a long day of studying, this was the perfect 20-minute entree.  It was so rich and spicy- we loved it!  In the future, I would probably stir a teaspoon of cornstarch into the half-and-half to thicken the sauce up a bit.

Adapted from Allrecipes
Serves 2

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1/2 large sweet onion, thinly sliced
4 large button mushrooms, sliced
1 cup half-and-half
1/4 teaspoon dried basil
Additional Cajun seasoning to taste

1.  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.

2.  Meanwhile, dry chicken with paper towel and season with Cajun seasoning. In a large skillet over medium heat, saute the chicken in butter or margarine until almost done (5 to 7 minutes).

3.  Add the red bell pepper, green bell pepper, mushrooms and onion. Saute and stir for 2 to 3 minutes. Reduce heat.


4.  Add the half-and-half and basil. Heat through. Add the cooked linguine, toss and heat through. Add additional Cajun seasoning to taste.

Pin It!



Related Posts Plugin for WordPress, Blogger...