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My review
Chicken O'Neill
24
BONNIE Q.
"A spicy (as much or little as you want) stir-fry chicken dish served tossed with linguine and fresh vegetables. YUM!"
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Ingredients
servings 531Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Marinate chicken in salad dressing to cover, for at least 1 hour.
- Heat the chicken with Cajun blackening spice in olive oil. Add crushed garlic, bell peppers, onion, mushrooms, wine and salt and pepper to taste. Saute until tender. Add chopped plum tomatoes and chopped fresh parsley to taste. Serve.
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Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 3446 Ratings
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Most helpful positive review
1/30/2001
Bonnie, I certainly intend to try this recipe, but in the meanwhile...would you happen to be the daughter of Herbert and Merlyn O'Neill from LA? signed: Sandy Tabor
Most helpful critical review
11/24/2002
My husband and I thought this recipe was nothing to write home about...kind of bland even though we followed the recipe to the letter.
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1/30/2001
Bonnie, I certainly intend to try this recipe, but in the meanwhile...would you happen to be the daughter of Herbert and Merlyn O'Neill from LA? signed: Sandy Tabor
9/14/2005
I did this recipe a little differently. I tossed the chicken cubes in cajon seasoning, then blackened them in a hot (like heating up for about 10 minutes) pan. They cooked quickly because of b...
11/24/2002
My husband and I thought this recipe was nothing to write home about...kind of bland even though we followed the recipe to the letter.
3/24/2005
Fantastic--we can't wait for the leftovers. It's a filling and tasty meal that's probably safe for any palate. Instead of using olive oil in the pan, we just cooked the chicken in the Italian ...
3/25/2004
I made this a few days ago and really liked it. The flavors from the peppers and the white wine really took over the dish. I will make this again. Prep time was a bit but the cook time wasn't...
10/8/2001
My husband LOVED this! Only I used spicy sapphron yellow rice instead of linguini, just to boost the "Cajun" touch. I'm sure regular saffron yellow rice works well, too, if you don't like spic...
1/15/2009
This turned out wonderful! It was very easy to make and made great leftovers. I used Tony Cachere's cajun season, and sherry for the wine. I also used angel hair pasta instead of linguine. 5 sta...
7/11/2003
This tastes just like one of my favorite dishes at The Olive Garden. I loved the sauce, my only diappointment, I wish I had more. My chicken dried out a little, so next time I will leave the c...
11/24/2002
This was okay. Not that it tasted bad and it WAS really fast and easy but there just wasn't much to it. I added some extra cajun seasoning and served over rice pilaf. Good but it just didn't w...