Cajun Chicken Pasta

Ingredients

• Linguine Pasta, dry

  Vigo

  4 oz or 113g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Seasoning

  Popcorn, Kettle Corn - Kernel Season's

  2 tsp or 8g

• Butter

  Unsalted

  2 tbsp or 28g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Basil

  Spices, dried

  ¼ tsp, leaves or 0.2g

• Lawry's Lemon Pepper

  Lawrys

  25g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
5. (source: https://www.allrecipes.com/recipe/8778/cajun-chicken-pasta/)

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