Ironically, the first time I used them was when I was making a recipe that she had given me for Cajun Chicken Pasta. My mom asked me to make this for her Mother's Day dinner because it's her favorite recipe, so I did! The chicken is full of flavor, and the crunch of the bell peppers with the al dente pasta is a perfect combination. Plus, the longest part of this recipe is the cooking the pasta, so this is such a great family recipe.
My suggestions with this recipe:
-The original recipe calls for 2 whole boneless, skinless chicken breasts, but for some reason I have always cut them up into bite-size pieces. I would think it's a better idea because it cooks faster and makes it easier to eat.
-This is my mom's suggestion: more chicken! She always says that, this time I put three huge chicken breasts in and that made her happy, but I like it just fine with the original pasta:chicken ratio.
Cajun Chicken Pasta
-4oz linguine pasta
-2 skinless, boneless chicken breast halves
-Cajun seasoning to taste
-1 red bell pepper, sliced
-1 green (or yellow) bell pepper, sliced
-1 green onion, chopped
-1 cup heavy cream
-1/4 teaspoon dried basil
-1/4 teaspoon lemon pepper
-1/4 teaspoon salt
-1/2 teaspoon minced garlic
-1/8 teaspoon ground black pepper
-1/4 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
-Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken until almost tender (5 to 7 minutes).
-Add the peppers, and green onion. Saute and stir for 2 to 3 minutes. Reduce Heat.
-Add the cream, basil, lemon pepper, salt, garlic, and ground black pepper. Heat through. Add the cooked pasta, toss and heat through. Sprinkle with grated Parmesan cheese and serve.