Cajun Chicken and Capsicum Pasta

    Cajun Chicken and Capsicum Pasta

    (1987)
    1save
    40min


    1273 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (1987)

    Reviews in English (1986)

    by
    459

    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 delicious; my husband loved it, and he hates it when I "low fat" everything. Much healthier than the 62g of fat per serving! Thanks for the Fab recipe, Carol! around with it  -  14 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    375

    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.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller portion. Life is not a play-you don't get more than one chance at it; there are no rehearsals. Enjoy things and don't sweat the small stuff!!!  -  18 Jul 2015  (Review from Allrecipes USA and Canada)

    by
    237

    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 eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our kids. Used olive oil not butter. Very pretty when finished with the red and green peppers. Next time I will make a little roue after sauteing to help the sauce thicken. I used quite a bit more seasoning. In the end it was delicious.  -  20 Nov 2002  (Review from Allrecipes USA and Canada)

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