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Sunday, September 25, 2016

Spicy Cajun Chicken Linguini

Spicy Cajun Chicken Linguini
 I've been wanting to try a new creamy pasta with some kick! I remember eating something like this in one of our local restaurants (High Street Caffe), and wanted to try a version of that...

I had about 1/2 a rotisserie chicken left and needed to use it up. You could do this with cooked chicken breast strips, too.

  • 1/2 rotisserie chicken meat, shredded
  • 2 teaspoons of cajun seasoning
  • 1 tablespoon Olive oil

  • 1/2 box linguini, cooked and drained

  • 2 TB butter
  • 1 TB olive oil
  • 1/2 poblano pepper, sliced into strips
  • 2 green onions, chopped (yellow onion would work well, too.)
  • 1 small can of portobello mushrooms, chopped
  • 1 garlic clove, minced
  • 1 TB of cajun seasoning 
  • pinch of basil
  • pinch of kosher salt - to taste
  • fresh ground pepper
  • 1 1/2 cups of light cream 
  • Parmesan cheese (optional)
Add the first 3 ingredients to a ziploc bag and toss well. Set aside.

Start your pasta. If it is done before your sauce, drain and toss with some olive oil. Set aside.

In a heated deep skillet over medium high, add the butter and olive oil to the pan. When hot, add the poblano pepper and the onion. When onion starts to soften, add garlic. Stir until veggies are crisp tender. Add chicken, mushrooms seasonings. Stir to coat, and add the cream. Stir well until sauce thickens. This shouldn't take long. If sauce isn't thick enough, add some Parmesan cheese.

Add the pasta to the skillet and toss to coat.

This meal was entirely too yummy for its own good, and didn't last long.

*Note: If you are cooking fresh chicken breast, cook that in the butter and olive oil first, then set aside. Follow recipe as normal after this step.

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