Hi Jack!
I got it from Allrecipes.com:
Cajun Chicken Pasta (Serves 2. You can use their calculator to scale up for more servings.)
* 4 ounces linguine pasta
* 2 skinless, boneless chicken breast halves
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 4 fresh mushrooms, sliced
* 1 green onion, chopped
* 1 cup 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
* 1/4 cup grated Parmesan cheese
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.
I had three modifications:
1.) Use half-and-half instead of heavy cream. And then replace half of the cream with coconut milk.
2.) Crush some garlic cloves in a garlic press instead of using garlic powder. (One small clove == 1/8 tsp powder.) Saute the garlic in with the chicken, instead of adding it later.
3.) Optionally, add a little white wine when sauteing the chicken, too. For the cook-off, I used a Becker Vineyards gewurztraminer, which is a spicier, less sweet wine. But next time, I want to try a sweeter white wine. (Becker has a great riesling.)
