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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 a plastic bag.
Shake to coat. In a large skillet over
medium heat, saute the chicken in butter or margarine 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 cream, basil, lemon pepper, salt,
garlic powder and ground black pepper. Heat
through. Add the cooked linguine, toss
and heat through. Sprinkle with grated Parmesan cheese and
serve.
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