Cajun Chicken and Linguine

Jolayne Cooper

By
@jwcooper

I made this last night for dinner with company. It was a hit. I think I found this recipe years ago on the Food Network. We enjoy it. I usually use button mushrooms for this recipe, but for last night's dinner, I sent my husband to the store for a few things, mushrooms being one of them and he brought home baby bella mushrooms. They were delicious in this recipe. (LOL -He also forgot the basil.)


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Serves:

6-10

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
linguine
2 tsp
olive oil
1 Tbsp
olive oil
1 lb
chicken tenders (each cut lengthwise in half)
2 tsp
cajun seasoning
1
large onion (sliced)
1
large green pepper (sliced)
1 pkg
(8 oz.) sliced mushrooms
1/2 tsp
salt
1/4 c
heavy cream
2
medium tomatoes (chopped)
1 c
(loosely packed) fresh basil leaves (sliced)

Directions Step-By-Step

1
Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
2
Meanwhile, in nonstick 12-inch skillet, heat 2 tsp. oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3-5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
3
In same skillet, heat remaining 1 T. oil over medium heat. Add onion and pepper and cook, covered, 8-10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
4
Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add reserved cooking water and cream; heat to boiling over medium heat. Stir in onion mixture and heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Linguine