Makes 4 servings
One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.
12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1-1/4 teaspoons salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8-oz.) package fresh mushrooms
2 green onions (white and light green parts only), sliced
1-1/2 cups half-and-half
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
**Garnish: chopped green onions**
1. Prepare pasta according to package directions .
2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.
1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. I used Birds Eye Pepper Stir-Fry.