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
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
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 being cubes so I took them out and put in the veggies to saute a little (10 minutes) before adding the white wine and chicken back in. I left it on med. high to high so it would cook down then after about 15 minutes added in a little cornstarch I had mixed with water so it would be more saucy. I put the tomatos (only two romas) and parsley in last minute and cooked for another 3 minutes with the lid on. The dish was spicy full of flavor and a complete meal when served over rice. It's easy too -gotta love that.
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.
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 dressing it was marinating in (Paul Newman's). More specifics are we didn't use blackening spice. Instead we used Tony Chachere's Creole seasoning and our white wine was Prosecco. Also used red and orange bell peppers (it's a prettier dish that way). Don't put parmesan on top and I could deal without the tomatoes as they just become lukewarm and mushy on top. Great dish.
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 spicy. All in all this makes great leftovers too!
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 bad. Make sure you have a LARGE skillet when preparing.
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 chicken in larger pieces and believe me there will be a next time.
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 wow me like I hoped.
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 stars and we'll definitely be making this again!
