One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.
12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Garnish: chopped green onions
How to Make It
Prepare pasta according to package directions.
Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.
*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. For testing purposes only, we used Birds Eye Pepper Stir-Fry.
So Delicious! I too created my own cajun seasoning (paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, oregano, and thyme) and skipped the lemon pepper and just used black pepper. My husband says, this dish is "magnifico" (he has never used that word before) and "Abounding in color, flavour, and texture!"
I,ve made this recipe a few times now and I find that, for my taste I need to amp up the Cajun seasoning and the lemon pepper a bit. These two seasonings marry very well together. Quick, great tasting and easy weeknight meal.
Would My Recipes stop posting recipes calling for small amounts of ingredients? What am I supposed to do with the other 4 ounces of pasta when I make these recipes? I save them up 'til I have another pound but it's a royal pain. e.g. A 1/4 cup pesto leaves a lot I have to store and try to use in something else. Please remember that we out here in the real world are on budgets and we try and make out lives easier while you are trying to make them more difficult. Sorry, but this is a real sore subject w/me.
This is completely wonderful! My boyfriend and I both loved it. I did need to use cornstarch to thicken as other reviewers suggested. Next time I will add more vegetables and serve with some kind of rice. That seems more appropriate for cajun than pasta.