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Cajun Chicken Pasta

 Cajun Chicken Pasta
Our pasta began as a special, but due to its overwhelming popularity, we made it a permanent part of our menu. In the 9 years we've been open, we have become a favorite restaurant with locals and travelers alike because our food is not typical hotel fare.—Monroe Street Grille, Tallahassee, Florida
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 teaspoons Cajun seasoning
  • 2 boneless skinless chicken breast halves (4 ounces each), cut into thin strips
  • 2 tablespoons butter
  • 8 slices each green and sweet red pepper
  • 4 large fresh mushrooms, sliced
  • 1 green onion, sliced
  • 1 to 2 cups heavy whipping cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 4 ounces linguine, cooked and drained
  • Grated Parmesan cheese, optional

Directions

  • Place Cajun seasoning in a large resealable plastic bag; add the
  • chicken. Seal bag and shake to coat.
  • In a large skillet over medium heat, saute chicken in butter until no
  • longer pink, about 5-7 minutes. Add the peppers, mushrooms and
  • onion; cook and stir for 2-3 minutes or until vegetables are tender.
  • Reduce heat. Add cream and seasonings; heat through. Add linguine
  • and toss to coat; heat through. Sprinkle with cheese if desired.
  • Yield: 2 servings.

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Cajun Chicken Pasta (continued)

Nutritional Facts: 1 serving (1 each) equals 873 calories, 60 g fat (36 g saturated fat), 256 mg cholesterol, 1,239 mg sodium, 52 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.