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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!”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 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

Directions

  • 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 until heated through. Drain linguine; toss with chicken mixture. Garnish with Parmesan cheese if desired.

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Reviews

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  • jenjerry
    Dec 27, 2010

    This is one of our family favorites.