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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 935 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 935 calories; 61.7 g fat; 54 g carbohydrates; 43.7 g protein; 271 mg cholesterol; 1189 mg sodium. Full nutrition
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Reviews
Read all reviews 15742230 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...