It's only Tuesday and I'm already having to make alterations to the meal plan for the week! Rodeo is a BIG DEAL in Houston and my husband is on a committee and I had forgotten he had a meeting tonight. Compounding this, my husband really prefers not to eat chicken and pasta (at least that's the nice way of putting it...I usually make it anyway just not super-often). He's pickier than most of my children! So, in his absence, we will enjoy what he wouldn't. Hopefully you will enjoy it, too!
CAJUN CHICKEN PASTA (adapted from a recipe found on All Recipes)
1 pound of your favorite pasta (spaghetti, fettucini or linguini)
4 boneless, skinless chicken breasts, cut into strips or cubed
4 teaspoons Cajun Seasoning
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 fresh mushrooms, sliced (you can use a drained can of sliced mushrooms or leave them out all together)
1 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside.
Place chicken and Cajun seasoning into a large plastic bag and shake to coat. In a large high-sided skillet, heat olive oil over medium heat. Cook chicken in olive oil 5-7 minutes until almost fully cooked. Add red and green bell peppers, mushrooms and green onion. Saute, stirring for 2-3 minutes. Reduce heat to medium-low and add the cream, basil, lemon pepper, salt garlic powder and black pepper. Heat through, stirring occasionally. Add cooked pasta, tossing to coat and heating through. Sprinkle with Parmesan cheese and serve.
Serves 6-8 good eaters or 5 good eaters and 4 picky children.