Friday, December 5, 2008

Cajun Chicken Pasta


I found this recipe on allrecipes.com and needed something easy for dinner group this week and this fit the bill. I had everything on hand or could easily substitute stuff and how can you possibly go wrong with pasta? And I'm so glad I tried it because I loved this! The sauce tasted like something straight out of a fancy Italian restaurant.... it was amazing. The flavor was fantastic and the dish didn't end up being spicy at all. I've changed the recipe just a bit as I did find the sauce to be a bit runny and decided to add some sour cream to thicken it up a bit. How much sour cream you use is definitely up to you. I used about 2 cups cream and 1 cup sour cream. I also added some more cajun sesoning at the end. This is definitely going to be a regular dish in our house.

3/4 pound bowtie pasta (or whatever pasta you have on hand)
6 skinless, boneless chicken breast halves
2 tablespoons Cajun seasoning, plus more to taste
1/4 cup and 2 tablespoons butter or olive oil
3 red bell pepper, sliced
3 green bell pepper, sliced
12 fresh mushrooms, sliced
3 green onion, chopped
1 1/2 - 2 cups heavy cream
1 1/2 -2 cups sour cream (you want to plan on 3 cups, between the sour cream and cream)
3/4 teaspoon dried basil
3/4 teaspoon lemon pepper
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese


1. 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.

2. Slice the chicken into strips or large chunks and place in large skillet. Sprinkle liberally with Cajun seasonings as you cook and saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Another alternative is to place the chicken and the Cajun seasoning in a plastic bag and shake to coat and then saute it.

3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. (I varied the recipe here by cooking my chicken until done and removing it to a separate plate and then adding my veggies. I find that I always cook my peppers too long and wanted to cook them as needed without worrying about whether my chicken was done or overdone.)

4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper and Parmesan cheese, and more cajun seasoning to taste. Heat through. Add the cooked linguine, (and your set aside chicken if you cooked it like me) toss and heat through. Sprinkle with grated Parmesan cheese and serve.

1 comment:

Super Daysh said...

Mmmmmm. Mmmmmmmmm. Did I mention that this was mmmmmmmmmm. YUM! Really liked this, even though I just gained 5 pounds from the whipping cream I added. :)