Recipe Details
Ingredients
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4ounceslinguine pasta
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2boneless, skinless chicken breast halves, sliced into thin strips
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2teaspoonsCajun seasoning
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2tablespoonsbutter
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1green bell pepper, chopped
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½red bell pepper, chopped
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4fresh mushrooms, sliced
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1green onion, minced
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1 ½cupsheavy cream
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¼teaspoondried basil
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¼teaspoonlemon pepper
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¼teaspoonsalt
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⅛teaspoongarlic powder
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⅛teaspoonground black pepper
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2tablespoonsgrated Parmesan cheese
Cooking Directions
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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.
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Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
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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.
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In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Editor’s Note:
Please note the differences in the recipe name, the use of black pepper for lemon-pepper, and the increased cook time of the cream sauce when using the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories1109 | |
% Daily Value * | |
Total Fat 82g |
105% |
Saturated Fat 50g |
250% |
Cholesterol 348mg |
116% |
Sodium 1134mg |
49% |
Total Carbohydrate 54g |
20% |
Dietary Fiber 4g |
16% |
Total Sugars 6g |
|
Protein 43g |
85% |
Vitamin C 91mg |
101% |
Calcium 219mg |
17% |
Iron 3mg |
18% |
Potassium 891mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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