This recipe is courtesy of my (ex) boyfriend. While some Italians may cringe at combining pasta with chicken, I don't care, it was good, and sometimes that's all that matters.
This recipe easily makes 6 portions, so it's a great week-night dinner that will give you leftovers for lunch the next day (and maybe even a second dinner). I didn't tweak it much from the original recipe other than doubling up on the pasta, adding 1 chicken breast, and adding about 1/2 cup more of heavy cream. Feel free to add some more veggies and mushrooms if you want!
Ingredients:
1 package fettuccine, linguine or similar
Sea salt
Olive oil
3 chicken breasts, halved and cut into strips
3 tsp Cajun seasoning (make your own or buy pre-made)
2 tbsp vegetable oil
1 red bell pepper, sliced
1 green beer pepper, sliced
4-6 sliced mushrooms
1 green onion, sliced
1 1/2 cups heavy cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/8 tsp garlic powder
Salt and pepper to taste
1/4 cup grated Parmesan
Directions:
Bring a large pot of water to a boil. Season with a few tbs of sea salt, and cook pasta stirring occasionally. In a large skillet heat oil on medium-high heat. In a large ziplock bag combine chicken and Cajun seasoning. Shake until chicken is coated. Transfer chicken to the skillet and cook until tender. Add the red and green bell pepper, mushrooms and green onion to the skillet and cook for about 3 minutes. By this time your pasta should be done; strain and place it back in the pot, coat in olive oil so it doesn't stick. Add cream to skillet and cook for another 3 minutes or until the vegetables start to soften and the flavors begin to blend together. Add basil, lemon pepper, garlic powder, and salt and pepper to taste. Combine with the pasta either in the skillet or large pot. Serve with grated Parmesan.
Recipe from Allrecipes