Cajun Chicken and Linguine

Cajun Chicken and Linguine



INGREDIENTS

  • 1 lb. linguine or fettuccine
  • 2 tsp. olive oil
  • 1 tbsp. olive oil
  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • 1 large onion
  • 1 large green pepper
  • 1 package sliced mushrooms
  • ½ tsp. salt
  • ¼ c. heavy or whipping cream
  • 2 medium tomatoes
  • 1 c. fresh basil leaves

DIRECTIONS

  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 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
  3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 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 cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.


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