Cajun Chicken and Linguine
By
Jolayne Cooper
@jwcooper
1
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.)
Ingredients
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1 lblinguine
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2 tspolive oil
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1 Tbspolive oil
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1 lbchicken tenders (each cut lengthwise in half)
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2 tspcajun seasoning
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1large onion (sliced)
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1large green pepper (sliced)
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1 pkg(8 oz.) sliced mushrooms
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1/2 tspsalt
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1/4 cheavy cream
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2medium tomatoes (chopped)
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1 c(loosely packed) fresh basil leaves (sliced)
How to Make Cajun Chicken and Linguine
- Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
- 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.
- 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.
- 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.
