Cajun Chicken Pasta

Don't let the long list of ingredients scare you.  This is a very easy recipe that tastes just like the pasta at my favorite Cajun restaurant.  Here's a couple of hints:

1)  Prep everything beforehand so you can keep it all moving and throw ingredients into the skillet as they are needed.

2) Let the cream come to room temperature before you add it, and don't let it come to a boil or it will curdle.

3) If the sauce is too thin add 1 tablespoon cornstarch mixed with 1/4 cup cream to the skillet.  If you do this add a little more Cajun seasoning to taste.

3) Try it with andouille sausage or shrimp instead of chicken.  Or, if you're feeling sassy, throw in a little of all three!

Serve this with a tossed green salad and some crusty garlic bread to soak up the sauce.  Ah!  Yee! 

Ingredients

8 oz linguine or fettuccine pasta

1 pound boneless skinless chicken breast (or tenders), cut into bite size pieces

1 tablespoon Cajun seasoning

2 tablespoons butter

1 red bell pepper, sliced

1 green bell pepper, sliced

8 oz mushrooms, sliced

1 green onion, thinly sliced

1 cup heavy cream

1/4 teaspoon basil

1/4 teaspoon lemon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/4 cup Parmesan cheese, grated (more to taste)

Directions

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.

Coat the chicken with the Cajun seasoning.  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. Heat through.

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

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