Nancy’s Southwest Chicken Pasta Recipe
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Category: |
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Ingredients: |
Ingredients: ½ lb. thin linguini or angel hair pasta, cooked al dente (cook when sauce is almost finished)
2 boneless, skinless chicken breast halves, cut in strips
1 T. Cajun seasoning (preferred brand Tony Chachere’s)
2 T. butter
1 red bell pepper, chopped and seeded
½ green bell pepper, chopped and seeded
5 or 6 fresh mushrooms, sliced
2 green onions, sliced (including part of the green tops)
½ can black beans, drained (preferred brand is Goya)
1 cup heavy cream
½ cup half and half (can use the non fat)
¼ - ½ tea. dried basil
½ tea. lemon pepper
¼ - ½ tea. garlic powder
½ tea. ground black pepper
2 or 3 T. grated, fresh parmesan cheese
Salt and more Cajun seasoning – to taste AFTER you have finished the sauce
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Directions: |
Directions:Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter until chicken is tender. Remove chicken. Add red and green bell peppers, sliced mushrooms and onions. Cook for 2-3 minutes. Reduce heat; add cream, half and half, basil, lemon pepper, garlic powder, pepper and simmer until cream is reduced and thickened a little. Add chicken and black beans and stir a couple more minutes. At this point, add more salt and/or Cajun seasoning to taste.
In a large bowl, toss linguini or angel hair with sauce and sprinkle with grated Parmesan cheese. |
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