Shelly's Recipe

CAJUN CHICKEN PASTA

Category: Pasta - Seafood

1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 lb Cajun or smoked sausage, chopped, optional
1 tablespoon and 1 teaspoon Cajun seasoning
2 tbsp butter and olive oil
4 Roma tomatoes, diced
2 red bell pepper, sliced
2 green bell pepper, sliced
8 fresh mushrooms, sliced
2 green onion, chopped
1/4 cup dry white
1/2 cup chicken broth
2 cups heavy cream or half and half
1 cup sour 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
Chopped parsley, garnish

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.

Place the chicken, sausage and 1 1/2 tsp Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, melt the butter with the olive oil and saute the chicken and sausage until almost tender (5 to 7 minutes). If needed, add a little more olive oil to the pan before adding the red bell pepper, green bell pepper, mushrooms, tomatoes and green onion. Sprinkle with remaining Cajun seasoning and salt, if needed. Saute and stir for 2 to 3 minutes. Remove from pan with the chicken.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and add the cream, sour cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through stirring/whisking constantly until cream starts to thicken the mixture.

Finally, add the sauteed meat and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve. Serves 4-6