Cajun-style chicken pasta

    (2136)
    45 min

    Chicken dredged in Cajun spices is cooked with peppers and mushrooms, and served in a basil-cream sauce over linguine pasta.


    16 people made this

    Ingredients
    Serves: 2 

    • 100g linguine pasta
    • 2 boneless, skinless chicken breasts, sliced into thin strips
    • 2 teaspoons Cajun seasoning
    • 2 tablespoons butter
    • 1 red pepper, sliced
    • 1 green pepper, sliced
    • 4 fresh mushrooms, sliced
    • 1 spring onion, chopped
    • 225ml double cream
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon lemon and black pepper seasoning
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
    2. Meanwhile, place chicken and Cajun seasoning in a bowl; toss to coat.
    3. In a large pan over medium heat, saute chicken in butter until cooked through, about 5 to 7 minutes. Add green and red peppers, sliced mushrooms and spring onions; cook for 2 to 3 minutes. Reduce heat, and stir in cream. Season the sauce with basil, lemon pepper, salt, garlic powder and black pepper; heat through.
    4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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    Reviews & ratings
    Average global rating:
    (2136)

    Reviews in English (1530)

    0

    I loved this recipe, I used low fat cream mind and threw in some sun dried tomatoes.  -  03 Dec 2017

    TheBritishBaker
    0

    Very quick and simple recipe, I thought the Cajun flavor was a little light, next time I may add a little more. Just needed something to give it a bit more of a kick, but good basic over all recipe. Just needs a little tweaking!  -  12 Jan 2013

    by
    467

    I thought this recipe would likely give anyone a heart attack, so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream, and used light parmesan. It turned out delicious; my husband loved it, and he hates it when I "low fat" everything. Much healthier than the 62g of fat per serving! Thanks for the Fab recipe, Carol! around with it  -  14 Jan 2003  (Review from Allrecipes US | Canada)

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