Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

4 boneless skinless chicken breasts, cut into thin strips

2-4 Tablespoons Cajun Seasoning

2 Tablespoons butter or margarine

1 red pepper, cut into thin strips (can use green or 1/2 of each kind)

6 large mushrooms, thinly sliced

3-4 green onions, thinly sliced

1 1/2 cups half and half

1 tsp dried basil

1/2 tsp minced lemon peel

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp salt

8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.

Instructions

1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
2. Melt butter in large skillet over medium heat.
3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
5. Add the half & half and the remaining seasonings and heat through.
6. Serve the chicken over the cooked egg noodles or pasta.