This recipe is both easy to prepare and easy to eat! My husband and I love the balance of spices. I think it is well worth buying the Konriko brand Creole Seasoning to make this dish. I posted information about it on my previous entry. It used to be available in the grocery stores, but lately I can only find them online.
The recipe calls for linguine pasta, but any pasta will do. We find the Penne pasta to be the easiest to pick up and eat and Barrilla’s penne has ridges so the sauce stick to it a bit and it quite good. I found this recipe in an old Taste of Home Magazine. They had a column called “I wish I had that Recipe” that featured a recipe of a restaurant. It truly is a favorite of ours. I hope you enjoy it too.
Cajun Chicken Pasta – Taste of Home Magazine
- 2 large Chicken Breast halves — cut into strips
- 2 tsp. Cajun or Creole Seasoning (Konriko brand Creole seasoning is wonderful)
- 2 Tbsp. Butter
- 8 slices Green Pepper
- 8 slices Red Bell Pepper
- 4 large Mushrooms — sliced
- 1 green Onion, sliced
- 1 cup Heavy Whipping Cream
- 1/4 tsp. dried Basil
- 1/4 tsp. Lemon Pepper
- 1/4 tsp. Salt
- 1/8 tsp. Pepper
- 4 ounces Linguine — cooked and drained (or other pasta)
- 1/4 cup grated Parmesan cheese
Place chicken strips and Cajun/Creole seasoning in a bowl or resealable plastic bag; toss or shake to coat.
In a large skillet over medium heat; saute chicken in butter until almost tender about 5-7 minutes. Add peppers, mushrooms and green onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss, heating through. Sprinkle with Parmesan cheese. Enjoy (I usually double the recipe and have left overs). This recipe serves two, but you may increase it to the size of your family.