|Linguine pasta||4 ounces|
|Chicken breast halves||2, skinless, boneless, sliced into thin strips|
|Cajun seasoning||2 teaspoons|
|Green bell pepper||1|
|Red bell pepper||1/2|
|Fresh mushrooms||4, sliced|
|Green onion||1, sliced|
|Heavy cream||1 1/2 cups|
|Dried basil||1/4 teaspoon|
|Lemon pepper||1/4 teaspoon|
|Garlic powder||1/8 teaspoon|
|Ground black pepper||1/8 teaspoon|
|Parmesan cheese||2 tablespoons, grated|
15 minutes to prepare, 15 minutes to cook, ready in 30 minutes
Just the title of this recipe looks a bit odd. This could probably be regarded as some kind of fusion food. You do need to be a little open-minded in even considering this, but it’s definitely very delicious!
Step 1: Start by bringing a large saucepan of salted water to the boil. Place your pasta in it until it’s cooked al dente, then drain it.
Step 2: Take a clean bowl, and put the chicken and Cajun seasoning in it. Toss the chicken well to get it coated in the seasoning.
Step 3: Get a large skillet, and place it over a medium heat. Melt the butter in it, and sauté the chicken until it’s white right through, and the juice is clear.
Step 4: Add the bell peppers, sliced mushrooms, and green onions, and cook them in for just a couple of minutes.
Step 5: Reduce the heat, pour in the heavy cream, and stir that in well with the rest of your ingredients.
Step 6: Add all your seasoning to the mix, so that’s your basil, lemon pepper, salt, garlic powder, and ground black pepper. Again, stir them in well, then let it just heat through.
Step 7: Finally, put the sauce in a large bowl with the linguini you prepared in step one, and toss it all together so that it’s well mixed.
Step 8: Plate your meal and top each one with some of the grated Parmesan cheese.
There you go. It’s a real fusion of flavours and styles coming together here. This is also one of those great dishes for making a batch of in advance, and either putting it in the refrigerator or the freezer.