Cajun-style chicken pasta

    Cajun-style chicken pasta

    (1987)
    11saves
    45min


    2 people made this

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

    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:
    (1987)

    Reviews in English (1986)

    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
    459

    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)

    by
    375

    I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller portion. Life is not a play-you don't get more than one chance at it; there are no rehearsals. Enjoy things and don't sweat the small stuff!!!  -  18 Jul 2015  (Review from Allrecipes US | Canada)

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