Today's recipe is one I found handwritten on a scrap of paper in the bottom of my recipe pile. I haven't got a clue where I got it, but it sounded good, so here it is.
Cajun Chicken Pasta
12" dutch oven
4 boneless, skinless chicken breasts cut into thin strips
4 tsp. Cajun seasoning (I used Tony Chachere's)
4 Tbs. butter or margarine
1/2 sweet red pepper cut into strips
1/2 sweet green pepper cut into strips
8 large mushrooms, sliced (I left these out--no fungus here)
2 green onions, sliced
2-3 cups whipping cream
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
12 oz. linguine,cooked and drained
Grated Parmesan cheese
Place the chicken and Cajun seasoning in a resealable plastic bag and toss to coat. In a dutch oven, over a full spread of coals, saute the chicken in butter until almost cooked. Add the peppers, mushrooms and onion. Cook and stir for about 5 minutes. Remove about 1/4 of the coals. Add the cream and seasonings and heat through. Add the linguine and heat through. Sprinkle with Parmesan cheese. serves 4-6.
The Finished Product
I miss using my nice serving dishes. Sigh! So we used them last night.
I wasn't sure how this was going to taste, but it was delish! My 5 older kids loved it, and the 2 youngest hardly eat anything anyway, so they don't really count. (Ha Ha!) It isn't super spicy, but it leaves a nice little burn in the back of your throat. You can adjust the heat by using more or less Cajun seasoning, so if you like it mild its not a problem. My only complaint is that the cream sauce was too thin. Next time I'll use a little of the roux I keep in the back of the fridge to thicken it up just a little. Overall, it was yummy! Grade A-.