OOPS! my last issue got all jumbled up in the send and this is a little easier on the eyes. Sorry about that I think this recipe is really worth another go so here we go!

*** A WORD FROM THE KITCHEN ***

Well here's a fun spicy little recipe that's fit
just for two...great with cornbread too. This PASTA
& CAJUN CHICKEN has been one of my favorite dishes
at a nearby restaurant for some time and I've learned
to make it at home.

Enjoy!
Marzee
Email Me

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RECIPE: PASTA & CAJUN CHICKEN

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INGREDIENTS
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a
boil. Add linguini pasta, and cook for 8 to 10
minutes; drain. Meanwhile, place chicken and Cajun
seasoning in a bowl, and toss to coat. 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. In a large
bowl, toss linguini with sauce. Sprinkle with grated
Parmesan cheese and serve.

Yield: 2 Servings
Category: Main Courses, Pasta, Chicken

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MARZEE'S CORNER

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KEEPING COOKED PASTA WARM:

Quickly drain the pasta and let it stand in the
colander just long enough to drain. Transfer the
drained pasta back to the cooking pan. The pan will
be warm enough to keep the pasta warm while you
prepare the sauce. Warm the serving dish before
piling in the pasta: Fill the dish with hot water
and let it stand a few minutes. Pour out the water,
dry the dish, add the pasta, and serve immediately.

* Cooked pasta can also be stored in airtight
containers in the refrigerator for 3 to 5 days.
If possible, store pasta and sauce separately.
To reheat, simply drop pasta in boiling water for
a few seconds; drain.

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