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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (255g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon lemon pepper |
||
| Calories 439 | ||
| Calories from Fat 261 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.1g | 44% | |
| Saturated Fat 17.6g | 88% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 131mg | 43% | |
| Sodium 251mg | 10% | |
| Potassium 382mg | 10% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.8g | ||
| Protein 19.8g | 39% | |
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Cajun Chicken Pasta
By: RecipeNut
Oct 8, 2001
This recipe is very tasty but also spicy!!
SERVES 4
Ingredients
- 4 ounces linguine
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 teaspoons cajun seasoning (or to taste)
- 2 tablespoons butter or margarine
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 4 ounces sliced mushrooms
- 1 thinly sliced green onion (1 to 2)
- 1 cup heavy cream (1 to 2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
Directions
1
In a large pot with boiling salted water cook pasta until al dente; drain.2
While the pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat.3
In a large skillet over medium heat saute chicken in butter until chicken is tender, about 5-7 minutes.4
Add green and red bell peppers, sliced mushrooms and onions, and cook for 2-3 minutes .5
Reduce heat; add heavy cream, basil, lemon pepper, salt, garlic powder and pepper and heat through.6
In a large bowl toss linguini with sauce.7
Sprinkle with grated Parmesan cheese if desired.
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Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Nolan'sMom
On Oct 31, 2008
This was so good! I used more chicken (4 breasts) and some extra cajun seasoning. I also found out as I started to make this that my cream had passed its expiration date, so I had to substitute 1% milk. I added about 1/4 cup of grated parmesean and and a little flour to the milk mixture. I let it simmer on the stove top until it thickened into a perfect sauce. So I ended up saving on fat and calories using the low fat milk, and definitely didn't sacrifice texture or taste. Thanks for a great recipe!
From: Chef #979135
On Oct 5, 2008
Oh my was this good!! I followed recipe exactly as written except that I had to substitute a can of drained stewed tomatoes for the sun dried. Definitely a keeper. YUM.
From: Boopster
On Dec 27, 2002
OMG!!!! This is SOOOO Good!! I used more Cajun seasoning and upped the spices a little. We like a little more flavor. Red and yellow or orange peppers make this a beautiful dish, as well. I omit the mushrooms as Dahling and I are not too crazy about them and the taste is still wonderful.This has quickly become a favorite at our house. It's really very quick and I make it in a large skillet so I have only the pasta pot and skillet for clean up. I serve it with a salad (dressed with a wonderful tangy dressing) and breadsticks or French bread. Yumm!!!!
From: najwa
On Feb 12, 2002
Very good .. My husband thought it was too spicy, so next time i will reduce the amount of cajun ..
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