Roxy15
Well-known member
I haven’t made this, it’s suppose to taste like Red Lobster’s.
Creamy Cajun Chicken Pasta:
2 Boneless Skinless Chicken Breasts, Cut Into Thin Strips Or Chunk
4-oz.s Linguini, Cooked Al Dente
***They Used Whole Wheat Linguini
2 Tsp. Cajun Creole Seasoning
2 T. Butter
1/2 Cup Heavy Whipping Cream
2 T. Sun Dried Tomatoes, Chopped
1/4 Tsp. Salt
1/4 Tsp. Dried Basil
1/8 Tsp. Ground Black Pepper
2 Garlic Clove, Minced
Place chicken and Cajun Seasoning in a bowl; toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5-6 minutes.
Reduce heat, add heavy cream, tomatoes, basil, salt, garlic powder and black pepper; heat through.
Pour over hot linguini and toss with Parmesan Cheese.
***I would add sliced fresh mushrooms and maybe some sliced hot links.
View attachment 16174
Creamy Cajun Chicken Pasta:
2 Boneless Skinless Chicken Breasts, Cut Into Thin Strips Or Chunk
4-oz.s Linguini, Cooked Al Dente
***They Used Whole Wheat Linguini
2 Tsp. Cajun Creole Seasoning
2 T. Butter
1/2 Cup Heavy Whipping Cream
2 T. Sun Dried Tomatoes, Chopped
1/4 Tsp. Salt
1/4 Tsp. Dried Basil
1/8 Tsp. Ground Black Pepper
2 Garlic Clove, Minced
Place chicken and Cajun Seasoning in a bowl; toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5-6 minutes.
Reduce heat, add heavy cream, tomatoes, basil, salt, garlic powder and black pepper; heat through.
Pour over hot linguini and toss with Parmesan Cheese.
***I would add sliced fresh mushrooms and maybe some sliced hot links.
View attachment 16174