Our pasta began as a special, but due to its overwhelming popularity, we made it a permanent part of our menu. In the 9 years we've been open, we have become a favorite restaurant with locals and travelers alike because our food is not typical hotel fare.—Monroe Street Grille, Tallahassee, Florida
Ingredients
- 2 teaspoons Cajun seasoning
- 2 boneless skinless chicken breasts (6 ounces each), cut into thin strips
- 2 tablespoons butter
- 8 slices green pepper
- 8 slices sweet red pepper
- 6 medium fresh mushrooms, sliced
- 1 green onion, sliced
- 1 to 2 cups heavy whipping cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 4 ounces linguine, cooked and drained
- Grated Parmesan cheese, optional
Directions
- In a large resealable plastic bag, toss Cajun seasoning and chicken to coat.
- In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese.
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