2 skinless, boneless chicken breast halves
2 tablespoons cajun seasoning2 tablespoons butter/margarine
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the bell peppers and saute for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
As always with recipes that I find I have to do some changing to make it easier. I used chicken chunks that I had in the freezer. (Boneless, skinless chicken that I had cut into chunks months earlier.) For the cajun seasoning, I didn't want to have to go to the store so I just looked up cajun seasoning on google and found out what is in it then made it myself:
ReplyDeleteIngredients
3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
I didn't have any cayenne pepper so I just used red chile pepper and it turned out just fine.