March 22, 2012

Cajun Chicken Pasta

Wow! That is all I have to say about this dish. It is so flavorful and added great variety to our menu. Yum. Make it now.

Okay, one more thing. Does anyone else have the songs from The Princess and the Frog pop into their head when they hear the word "Cajun"?

Image thanks to Skinny Taste
Cajun Chicken Pasta

6 oz linguine pasta, uncooked (or you can substitute rice)
1-2 boneless, skinless chicken breast(s)
1 Tbsp Cajun seasoning (like Tony Cachere's, which is also good on macaroni and cheese, by the way)
2 Tbsp butter
1 cup chopped bell peppers of any variety (I did yellow, orange, and red. I'm sure green would be super as well.)
1 can mushrooms
1 green onion, minced
1 cup heavy cream
1/2 cup milk
1/4 tsp basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
2 Tbsp parmesan cheese

1. Cook your pasta (or rice) according to package directions.
2. Cut the chicken breasts into thin strips, then toss them in a bowl or a plastic bag with the cajun seasoning. Mix it all around to make sure the chicken is evenly coated.
3. Melt butter in a skillet over medium heat. Add the seasoned chicken, and cook for 7-8 minutes, or until the chicken is no longer pink and juices run clear. Add the peppers, mushrooms, and onion, and cook for another 2-3 minutes, or until they just start to become tender.
4. Add the cream, milk, lemon pepper, salt, pepper, garlic powder, and parmesan cheese. Bring it back to a boil, then reduce the heat and let it simmer for about 10 minutes. If you find that your sauce isn't thickening up, you can keep on simmering or add a bit of cornstarch mixed with water.
5. Pour the chicken and sauce over cooked pasta or rice and serve it up. Yum!

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