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"?
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| Image thanks to Skinny Taste |
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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