Save on Pinterest

Veggie Chicken Linguine

Total Time

Prep/Total Time: 30 min.


3 servings

“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!”


  • 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


  1. 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.
  2. 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.

Recommended Video