Copy and Taste

Hi, we're Courtney and Zach. And we're learning how to cook. We usually get it wrong more than we get it right. But we're getting better! Submit your recipes and we'll try. If it's good, we'll tell everyone to copy and taste! 

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July 22

(Creamy) Cajun Chicken Pasta

Alison Gerardot submitted this to us:

Ingredients:
Serves 6

  • 8 oz linguine pasta
  • 4 boneless, skinless chicken breast halves, sliced into thin strips
  • 4 tablespoons butter
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 8 fresh mushrooms, sliced
  • 2 green onions, minced
  • 3 cups heavy cream
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons grated Parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.
  4. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
  5. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Hindsight:

We’re not too sure if we cooked the cream to the right consistency, but as it was, we thought it might be best served in a bowl rather than a plate.

Summary:

Everyone but Courtney liked it. Too soupy, she says.