<< Back to Recipes

Louisiana Wildly Wicked Chicken Linguine

Print this Recipe View Printer-Friendly Version

Ingredients

  • 1 tbsp  Cajun Injector Cajun Shake
  • 2 tbsp  Extra Virgin Olive Oil
  • 1 small  Red Bell Pepper, Thinly Sliced
  • 1 small  Green Bell Pepper, Thinly Sliced
  • 1 8 oz  Package Fresh Mushrooms, Sliced
  • 2   Green Onions, sliced
  • 1 1/2 cups  Half and Half
  • 1/2 cup  Louisiana Wildly Wicked Wing Sauce
  • 1/4 tsp  Dried Basil
  • 1/4 tsp  Garlic Powder
  • 1 tbsp  Chopped Green Onions for Garnish
  • 12 oz  Uncooked Linguine
  • 2 lbs  Boneless Skinless Chicken Breast

Directions

  1. Prepare pasta according to package directions. Cut chicken breast into strips.
  2. Sprinkle chicken evenly with Cajun Shake.
  3. Heat large skillet over medium-high heat add olive oil, chicken and saute 5 to 6 minutes or until chicken is no longer pink.
  4. Remove chicken and add bell peppers, mushrooms, and green onions to skillet and saute for 10 minutes or until vegetables are tender and liquid evaporates.
  5. Return chicken to skillet; stir in half and half, wing sauce, basil, and garlic powder.
  6. Cook, stirring often for 3 to 4 minutes or until throughly heated. Add pasta and toss to coat.
  7. Garnish with green onions, if desired and serve immediately.
Yield: 6 servings
Preptime: 20 minutes
Cook time: 25 minutes