La Pasta
Svenson, Sonia
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Antipasti e Pasta
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Svenson, Sonia
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Cajun-Style Linguine with Chicken

4 ounces linguine
2 boneless, skinless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning, such as Tony Chachere’s
2 tablespoons olive oil|
4 green onions, thinly sliced
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1 large clove garlic, minced
4 large mushrooms, thinly sliced
1 1/2 cups half-and half
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon lemon pepper
Freshly ground black pepper to taste
Grated Parmesan cheese

In a large pot with boiling salted water cook pasta al dente. Drain well.
Meanwhile, place the chicken strips and Cajun seasoning in a bowl
and toss to coat.
In a large skillet over medium heat sauté the chicken in olive oil until it is tender, about 5 to 7 minutes. Add the green onion, green and red bell peppers, garlic and sliced mushrooms and cook for 2 to 3 minutes.
Reduce the heat and add the half-and-half, basil, lemon pepper, salt,
and ground black pepper and heat through.
In a large bowl toss the linguine with the sauce and sprinkle with grated Parmesan cheese. Makes 2 servings.
 

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