CAJUN CHICKEN PASTA
*4 ounce linguine pasta
*2 boneless, skinless chicken breast halves, diced into bite-size pieces
*2-3 teaspoons cajun seasoning
*2 tablespoons butter
*1/2 green bell pepper, chopped
*1 red pepper, chopped
*1/2 cup fresh mushrooms, sliced
*1/8 cup onion, minced
*1 1/4 cups half & half
*1/4 cup chicken stock
*1/2 teaspoon dried basil
*1/4 teaspoon lemon pepper
*1/4 teaspoon salt
*1/4 teaspoon garlic powder
*1/2 teaspoon ground black pepper
*1 tablespoon corn starch
*1/4 cup cold water
*4 tablespoons fresh grated Parmesan cheese
~Bring a large pot of salted water to a boil.
~Once boiling, add the linguini.
~Cook for 8 minutes or until al dente.
~As the noodles are cooking, place chicken and cajun seasoning in a bowl or bag and coat well.
~In a large skillet over medium heat, melt butter.
~Sauté chicken in butter until no longer pink, 5-8 minutes.
~Add green pepper, red pepper, mushrooms & onions, cook for 3-4 minutes.
~Reduce heat, stir in heavy cream & chicken stock.
~Season sauce with basil, lemon pepper, salt, garlic powder & black pepper.
~Mix linguini & sauce together.
~In a small bowl, mix cold water & corn starch.
~Mix until cornstarch is dissolved.
~Bring noodles and sauce mixture to a light boil.
~Add in corn starch water, stirring constantly, until slightly thickened.
~Remove from heat.
~Sprinkle with parmesan cheese & serve.