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My review
Cajun Chicken Pasta
Carol Spradling
"Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!"
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Ingredients
40 m servings 935Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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 in butter or margarine until almost tender (5 to 7 minutes).
- Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
- Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
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Reviews
Read all reviews 1k2267 Ratings
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Most helpful positive review
7/18/2015
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent....
Most helpful critical review
9/13/2005
Basically good, but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning), which may be part of the reason the sauce was so thin. It didn't need ...
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7/18/2015
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent....
1/14/2003
I thought this recipe would likely give anyone a heart attack, so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream, and used light parmesan. It turned out del...
11/20/2002
This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of ...
9/28/2001
When ten of us share our N.C. house rental for our yearly vacations, I always do all of the cooking and am constantly looking for meals that can feed a crowd. Well, this recipe certainly did the...
2/18/2003
WOW! I made this last night and it was delicious, totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil, and I used fat-fr...
9/29/2000
Wonderful!!! I omitted the butter and doubled the seasonings and used fat free cream. The cream was a little thin for my taste. I'll try to thicken it next time and see if that works. In any...
9/5/2003
Okay, this is my 2nd review.Of course it was fantastic the first time but I wanted to cut down the fat so we could have it as often we we wanted to! This time I used 1/2 and 1/2 instead of cream...
3/16/2003
Excellent recipe - definitly restaurant taste to it. I didn't want to gain the restaurant weight though and used milk instead of cream. Was a bit watery but I didn't have cornstarch to try and t...
6/9/2008
This was so good! I made this last night because it was raining and we couldn't grill. I used Cajun Seasoning Mix from this site to season the chicken. I doubled the amount of chicken and remo...