Cookie Bookie

Cajun Chicken Pasta

4 ounces linguine pasta
2 skinless, boneless chicken breast halves, pounded to even thickness
3 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
8 ounces mushrooms, sliced
1 green onion, chopped
1/2 cup condensed cream of mushroom soup
1 cup milk
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

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, brown chicken in butter on both sides. Set aside.

Add the red bell pepper, green bell pepper, mushrooms and green onion to skillet and saute and stir for 2 to 3 minutes. Reduce heat and return chicken to skillet.

Add the cream of mushroom soup, milk, basil, salt, garlic powder and ground black pepper. Simmer until chicken is fully cooked. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.


Makes 2 servings

Note -- I make this now with homemade alfredo sauce.  2 cups of cream, add seasonings and simmer until reduced then add back in the chicken and veggies and simmer until chicken is fully cooked.

THM - S - with changes above.  Serve with non-starchy veggies or zoodles.