Cajun Chicken Pasta

This is a Red Lobster copycat recipe, but I can't confirm how much it does or doesn't taste like the original; I haven't had Red Lobster's version enough for the taste of it to really be imprinted on my tastebuds. What I can confirm, however, is that this pasta is absolutely delicious. It's full of flavor, with the perfect amount of spice, and a decadent creamy sauce that balances the whole dish perfectly. With 2 cups of cream and a lot of butter, it's certainly not something you'd want to eat every day, but this could easily be lightened up by using half-and-half instead. Plus, the pasta is full of vegetables, which redeems it a little bit, right?

Regardless, both Joe and I really loved this pasta. It's hearty and yummy and works great as leftovers, which is always a plus in our house.

Cajun Chicken Pasta
source: adapted from Recipezaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
1 pound mushrooms, sliced
1 green onion, sliced
2 cups heavy cream

1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces linguine, cooked and drained
Finely chopped fresh parsley

1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.

2. In a large skillet over medium heat saute chicken in butter until almost tender, about 5 to 7 minutes.

3. Add peppers, mushrooms and onion; cook and stir for 2 to 3 minutes. Reduce heat.

4. Add cream and seasonings; heat through.

5. Add linguine and parsley and toss; heat through.