CAJUN CHICKEN PASTA yields 2-3 servings

4 ounces linguine pasta
2 boneless, skinless chicken breast steaks
2+ teaspoons Cajun seasoning (SLAP YO MOMMA) (+/- according to your heat level)
2-4 tablespoons butter
1 clove garlic, minced

1 LARGE red bell pepper, half sliced thin and half small chopped
+/- 2 cups chopped broccoli florets

4 fresh mushrooms, sliced
2-3 green onions, minced
1 ½ cups heavy cream
¼ teaspoon dried basil (FRESH is better, but not necessary)
1/3 cup FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
Juice of a SMALL lemon
2 tablespoons grated Parmesan cheese

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

 Toss pasta with 1 tablespoon butter. Set aside.
  • Season chicken with FRESH ground sea salt and black pepper.
  • Coat chicken with Cajun seasoning.

  • In a large skillet over medium heat, melt butter.
  • Saute chicken 3-4 minutes per side until cooked through. Set chicken aside to rest.
  • Add bell pepper, garlic,  sliced mushrooms and green onions; cooking for 2 to 3 minutes.
  • Slice chicken into bite sized strips.
  • Add heavy cream, basil, FRESH ground sea salt and black pepper blending well.

  • Fold in chicken pieces and lemon juice and adjust seasonings to taste.
  • In a large bowl, toss linguini with sauce.
  • Sprinkle with grated Parmesan cheese.

  • Serve with cornbread.

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