About this recipe:Chicken dredged in Cajun spices is cooked with peppers and mushrooms, and served in a basil-cream sauce over linguine pasta.
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
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Method Prep:20min › Cook:25min › Ready in:45min
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.
Meanwhile, place chicken and Cajun seasoning in a bowl; toss to coat.
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.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
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