Thursday, September 24, 2009

Cajun Chicken Pasta

This was a recipe that I had saved in my recipe box for awhile and I just got around to making it. It's a heavier dish but I used half and half to cut down a little on the fat and it was great. This recipe only serves 2 so keep that in mind if you're making this for a larger crowd. Although, there was plenty for me to have a serving, Casey to have a serving, and leftovers for him to take to work the next day. I took this picture on my new dining room table! I'm close to having that room finished so I can do before and afters, but that's another post :)

Servings: 2

4 ounces linguine pasta (I used wheat)
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced (I omitted since we don't like mushrooms)
1 green onion, sliced
1 cup heavy cream (I used half and half)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
1/4 cup grated parmesan

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. I added a little bit of a water/cornstarch mixture to thicken the half and half and simmered for about 5 minutes until thick. Heat through.

Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.