I wasn’t feeling inspired by the recipe I had been planning to try for dinner last night…so I was thinking about doing a chicken & mushroom alfredo. When I went looking for a recipe online, I came across this recipe instead. Stefan isn’t much of an alfredo fan, so I thought something with more flavor and excitement might be more fun to try. It turned out to be fantastic…and he was practically licking the bowl afterwards. Tonight: leftovers, which taste almost better than the first time around sine all the spices have really soaked in overnight! We will definitely make this again and one could easily change up the veggies you add into it. I wouldn’t on the first go, though, because it’s so good that way already.

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Cajun Chicken Pasta
Cuisine German
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine German
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  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. Cut the chicken into bite-size cubes. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.
  4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
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