21 April, 2010

I often make a dish called Cajun Chicken pasta. I usually make it when DLP is out of town since he's not a fan of "creamy" pasta dishes. He prefers the red sauces.
This is a quick and easy dish that uses ingredients you probably have in your fridge and pantry. I've lightened it up by using half and half rather than the heavy cream my original recipe calls for. It still tastes great.
Here's what you'll need:
  • 4 ounces linguine pasta (or whatever pasta you have on hand. I used spaghetti)
  • pasta water
  • 2 skinless, boneless chicken breasts
  • 2 t. Cajun seasoning (more or less if you like)
  • cayenne pepper
  • 2 T. butter
  • 1 T. olive oil
  • 1 green bell pepper, sliced
  • 4 fresh mushrooms, sliced (my kids didn't want mushrooms)
  • 1/4 cup chopped yellow onion
  • 1/2 T. flour
  • 1 cup half and half
  • 1/4 t. dried basil
  • 1/4 t. lemon pepper
  • 1/4 t. salt
  • 1/8 t. garlic powder
  • 1/8 t.ground black pepper
  • 1/4 cup grated Parmesan cheese

  • Bring a large pot of lightly salted water to a boil. Heat up your skillet on medium high while you wait for it to boil. Add pasta when water boils and cook until al dente. Save a cup or so of your pasta water. Add the olive oil and butter to the heated skillet. Add the chicken and brown until there is no pink left. sprinkling generously with the cajun seasoning (and cayenne if you like it spicy.) Add the green bell pepper, mushrooms (optional) and onion. Saute and stir for 2 to 3 minutes. Sprinkle the flour over chicken and stir. Reduce heat Add the half and half deglazing the pan and scraping up brown bits from bottom. Add basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. If the pasta is a little dry add some of your pasta water. Sprinkle with grated Parmesan cheese and serve.

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