Cajun Chicken and Capsicum Pasta

Cajun Chicken and Capsicum Pasta


1273 people made this

Cajun seasoning lends this chicken and vegetable pasta dish a distinct smokiness. A very nice winter dish.

Carol Spradling

Serves: 2 

  • 125g linguine
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 green capsicum, chopped
  • 1 red capsicum, chopped
  • 4 fresh mushrooms, sliced
  • 1 spring onion, chopped
  • 1 1/2 cups thickened cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. 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.
  2. 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).
  3. Add the capsicums, mushrooms and spring onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  4. 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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