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cajun chicken and linguine

(2 ratings)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I made this last night for dinner with company. It was a hit. I think I found this recipe years ago on the Food Network. We enjoy it. I usually use button mushrooms for this recipe, but for last night's dinner, I sent my husband to the store for a few things, mushrooms being one of them and he brought home baby bella mushrooms. They were delicious in this recipe. (LOL -He also forgot the basil.)

(2 ratings)
yield 6 -10
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cajun chicken and linguine

  • 1 lb
    linguine
  • 2 tsp
    olive oil
  • 1 Tbsp
    olive oil
  • 1 lb
    chicken tenders (each cut lengthwise in half)
  • 2 tsp
    cajun seasoning
  • 1
    large onion (sliced)
  • 1
    large green pepper (sliced)
  • 1 pkg
    (8 oz.) sliced mushrooms
  • 1/2 tsp
    salt
  • 1/4 c
    heavy cream
  • 2
    medium tomatoes (chopped)
  • 1 c
    (loosely packed) fresh basil leaves (sliced)

How To Make cajun chicken and linguine

  • 1
    Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
  • 2
    Meanwhile, in nonstick 12-inch skillet, heat 2 tsp. oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3-5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
  • 3
    In same skillet, heat remaining 1 T. oil over medium heat. Add onion and pepper and cook, covered, 8-10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
  • 4
    Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add reserved cooking water and cream; heat to boiling over medium heat. Stir in onion mixture and heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.
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