Cajun Chicken Pasta

Cajun Chicken Pasta

Serves 2.

A flavorful pasta dish! My only complaint is that the cream sauce needs a thickening agent. Fix this problem by incorporating a tablespoon of either flour or cornstarch to the heavy cream before stirring into the chicken/veggie mixture.

Source: AllRecipes.com

4 oz. linquine pasta

2 boneless, skinless chicken breast halves, cut into strips

2 t. Cajun seasoning

2 T. butter (or olive oil)

1 green bell pepper, chopped

1/2 red bell pepper, chopped

4 oz. mushrooms

1 green onion, minced

1-1/2 c. heavy cream

1 T. flour or cornstarch

1/4 t. basil

1/4 t. lemon pepper

1/4 t. salt

1/8 t. garlic powder

1/8 t. ground black pepper

2 T. grated Parmesan cheese

Bring a large pot of slightly salted water to a boil. Add linguine and cook according to package directions.

Meanwhile, place chicken and cajun seasoning in a bowl; toss to coat.

In a large skillet over medium-high heat, saute chicken in butter/olive oil until no longer pink and juices run clear, about 5-7 minutes. Add bell peppers, mushrooms, and green onions; cook to 2-3 minutes. Reduce heat.

Incorporate flour or cornstarch into heavy cream, and then slowly stir into chicken/veggie mixture. Season with spices and heat through.

Toss linguine with sauce mixture. Sprinkle with grated Parmesan cheese.