INGREDIENTS
2 skinless, boneless chicken breast halves.
2 tsp. of cajun seasoning.
2 tbsp. of butter.
1 red sliced bell pepper.
1 green sliced bell pepper.
4 fresh sliced fresh mushrooms.
1 chopped green onion.
1 cup of heavy cream.
1/4 tsp. of dried basil.
1/4 tsp. of lemon pepper.
1/4 tsp. of salt.
1/8 tsp. of garlic powder.
1/8 tsp. of ground black pepper.
1/4 cup of grated Parmesan cheese.
Boil a large pot of lightly salted water and add in pasta. Cook for 8 to 10 minutes then drain.
In a plastic bag, place the chicken breast halves and Cajun seasoning and shake to coat.
Sauté the chicken in butter or margarine in a large skillet over medium heat for 5 to 7 minutes until almost tender.
Add the red bell pepper, green bell pepper, mushrooms and green onion to the skillet. Sauté for 2 to 3 minutes before reducing the heat.
Add in the cream, basil, lemon pepper, salt, garlic powder and ground black pepper and heat through.
Finally, add in the cooked linguine and toss.
Before serving, sprinkle grated Parmesan cheese over the cajun chicken pasta.
In a plastic bag, place the chicken breast halves and Cajun seasoning and shake to coat.
Sauté the chicken in butter or margarine in a large skillet over medium heat for 5 to 7 minutes until almost tender.
Add the red bell pepper, green bell pepper, mushrooms and green onion to the skillet. Sauté for 2 to 3 minutes before reducing the heat.
Add in the cream, basil, lemon pepper, salt, garlic powder and ground black pepper and heat through.
Finally, add in the cooked linguine and toss.
Before serving, sprinkle grated Parmesan cheese over the cajun chicken pasta.
