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1 Bring a large pot of lightly salted water to
a boil. Add linguini 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. 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. 4 In a large bowl, toss linguini with
sauce. Sprinkle with grated Parmesan cheese.
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