Cajun Chicken and Pasta

Cajun Chicken and Pasta

This recipe is from Debbie Alexander, it’s fast, flavorful and delicious.

Cajun Chicken and Pasta Recipe

Cajun Chicken and Pasta

4 boneless skinless chicken breasts cut into thin strips

1 Tbsp. CAJUN SEASONING

2 Tbsp. butter or margarine

1 green or red bell pepper, cut into thin strips (for more color, use ½ pepper of each color)

3-4 green onions with tops, thinly sliced

6 large mushrooms, thinly sliced

1 ½ cups half & half milk can be used if thickened with cornstarch

½ tsp. CALIFORNIA BASIL

¼ tsp. MINCED LEMON PEEL

½ tsp. LEMON PEPPER

½ tsp. salt

¼ tsp. GRANULATED GARLIC POWDER

1 Tbsp. cornstarch mixed with t Tbsp. water (optional)

8 oz. pasta (broad egg noodles or radiator work well), cooked and drained

Place the chicken and CAJUN SEASONING in a plastic bag and shake to coat.  In a large skillet over medium heat, melt the butter.

Add the chicken and cook for about 5-7 minutes (just until it loses the pink color).  Add the peppers, onions and mushrooms and cook and stir for another 3-4 minutes.  Add the half & half and the remaining seasonings; heat through.

If the sauce is thinner than you like, thicken it up with the cornstarch/water mix.  Cook the pasta according to package directions, drain.  Serve the chicken over the cooked pasta.

This goes great with a tossed salad and crusty bread.            4 servings

(Recipe for Cajun Chicken and Pasta came from Penzeys Spices)