Cajun Chicken

Another recipe from kt-recipe-box.blogspot.com. This recipe is one her father, the illustrious D.T., uses and as he is a fine cook, I decided to invest in this recipe for lunchtime eating at school when the Robber is here which proved to be a wise choice.

The recipe is solidly good and appropriate for many occasions, especially if you are feeding a crowd, but it wasn't-- in the end-- exciting for me. Hmmmm. I wonder why. I didn't use lemon pepper or black pepper, so maybe it had less zing? Maybe I expect too much zing out of everything?

I ended up with one big container that we ate and one that I froze for later. You could easily half it and end up with enough.

Ingredients:

16 ounces linguine pasta
4 green onion, chopped
4 skinless, boneless chicken breast halves - cubed
3 cups sour cream
1 teaspoon dried basil
4 teaspoons Cajun seasoning
1 teaspoon lemon pepper
8 tablespoons butter
2 red bell peppers, sliced
2 tablespoons crushed garlic
2 green bell peppers, sliced
1/2 teaspoon ground black pepper
16 fresh mushrooms, sliced
1 cup grated Parmesan cheese

Directions:

Note from D.T.: I have to do the final cooking in two batches as my skillet is not large enough to hold all of it...

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Place the chicken and the Cajun seasoning in bowl-toss to coat. In a large skillet over medium heat, saute the chicken in butter until almost tender (5 to 7 minutes).

3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

4 Add the sour cream, basil, lemon pepper, garlic and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.