Yummy Recipe Wednesday! (Cajun Chicken Pasta)

Welcome back once again friends and food lovers for another Yummy Recipe Wednesday. Today I bring you a restaurant quality dish that’s so yummy and really pretty easy to make. If you’re looking for a dish to impress guests, family, or co-workers with then I highly recommend you give this a try. I have just a couple of notes/suggestions before you head off to the kitchen and start making this. First, the seasoning measurements are really just guidelines so be sure to taste the sauce after you make it and add more seasoning if necessary. Second, if the sauce isn’t thick enough for your liking, just add a teaspoon or two of corn starch to help thicken it up. Lastly, and most importantly, be sure to use a good quality Cajun seasoning for the best results. I recommend Tony Cachere’s Original Creole Seasoning (there’s a salt-free version too) and if you’re not afraid of spice I recommend Tony Cachere’s More Spice Seasoning. No, I’m not paid to endorse Tony Cachere’s, it’s just what the family and I have always used since I was a boy. Louisiana brand Cajun Seasoning would also be a great one to use. Give this a try and as always, please feel free to post comments below with comments/opinions/changes, etc. Don’t forget to follow @RecipeBlogger on Twitter if you aren’t already so you’ll always know when new recipes, features, etc are added to the blog.

Cajun Chicken Pasta

• 1/2 lb (8oz) Linguine Pasta
• 4 Boneless, Skinless Chicken Breast Halves, thinly sliced
• 2 Tbsp Cajun Seasoning
• 1/4 cup Butter
• 2 Cloves Garlic, minced
• 2 Green Bell Peppers, chopped
• 1 Red Bell Pepper, chopped
• 8 Fresh Mushrooms, sliced
• 2 Green Onion, minced
• 3 cups Heavy Cream
• 1/2 tsp Dried Basil
• 1/2 tsp Lemon Pepper
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1/4 cup Grated Parmesan Cheese

1. Bring a large pot of lightly salted water to a boil; add linguine pasta and cook for 8 to 10 minutes or until al dente then drain.
2. Place the chicken and Cajun seasoning in a bowl and toss to coat.
3. Melt the butter in a large skillet over medium heat and saute the garlic until golden brown and fragrant.
4. Add the chicken to the pan and cook until no longer pink and juices run clear, about 5 to 7 minutes.
5. Add the green and red bell peppers, sliced mushrooms and green onions; cook veggies to desired tenderness.
6. Reduce heat and stir in heavy cream; season the sauce with basil, lemon pepper, salt, and ground black pepper and heat through.
7. In a large bowl, toss linguine with sauce; serve hot with grated Parmesan cheese sprinkled on top.