Ingredients:
1 lb linguine or 1 lb fettuccine
2 teaspoons olive oil
1 tablespoon olive oil
1 lb chicken tenders, each cut lengthwise in half
2 teaspoons cajun seasoning
1 large onions, sliced
1 large green peppers, sliced
1 (8 ounce) packages sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced
Directions:
Heat large covered saucepot of salted water to boiling over high heat.
Add pasta; cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.
Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently.
Transfer chicken to plate.
In same skillet, heat remaining 1 tablespoon oil over medium heat.
Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally.
Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
Drain linguine, reserving 1/2 cup cooking water.
Return linguine to saucepot.
Add cooking water and cream; heat to boiling over medium heat.
Stir in onion mixture; heat through.
Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.