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Veggie Chicken Linguine

 Veggie Chicken Linguine
“My husband and I both work full-time, which doesn’t leave us much time to fix the fresh, home-cooked meals we love,” relates Julie Lumpkins from Baltic, Connecticut. “My mother gave me this recipe because it’s so fast and my husband gets excited every time we have it!”
3 ServingsPrep/Total Time: 30 min.


  • 6 ounces uncooked linguine
  • 3/4 pound boneless skinless chicken breast, cut into bite-size pieces
  • 1 to 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 4 large fresh mushrooms, sliced
  • 1/2 medium green pepper, julienned
  • 1/2 medium sweet red pepper, julienned
  • 1 green onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • Shredded Parmesan cheese, optional


  • Cook linguine according to package directions. Meanwhile, place the
  • chicken and Cajun seasoning in a large resealable plastic bag; shake
  • to coat. In a large skillet, saute chicken in butter for 3 minutes.
  • Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes
  • or until chicken juices run clear and vegetables are tender.
  • Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or

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Veggie Chicken Linguine (continued)

Directions (continued)

  • until heated through. Drain linguine; toss with chicken mixture.
  • Garnish with Parmesan cheese if desired. Yield: 3 servings.
Nutritional Facts: 1-3/4 cups (calculated without cheese) equals 525 calories, 18 g fat (8 g saturated fat), 92 mg cholesterol, 1,337 mg sodium, 57 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.