Prep Time
15 Mins
Cook Time
20 Mins
Yield
Makes 4 servings
Photo: Ralph Anderson; Styling: Lisa Powell Bailey

How to Make It

Step 1

Prepare pasta according to package directions.

Step 2

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.

Step 3

Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

Step 4

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.

Step 5

*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.

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