"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cajun Chicken Linguine Recipe

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This recipe for Cajun Chicken Linguine, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian
Added: Saturday, November 11, 2006


1 pound linguine or fettuccine
2 teaspoons plus 1 tablespoon olive oil
1 pound chicken tenders, each cut lengthwise in half
2 teaspoons Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy or whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta;
cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil
over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5
minutes or until chicken just loses its pink color throughout, stirring frequently.
Transfer chicken to plate.

3. In same skillet, heat remaining 1 tablespoon oil over medium
heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables
are tender and browned, stirring occasionally. Add mushrooms and salt and cook,
covered, 5 minutes, stirring occasionally.

4. Drain linguine, reserving 1/2 cup cooking water. Return linguine
to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir
in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and
chicken with its juices on plate, and toss to mix well.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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