triple-tested at the Good Housekeeping Research Institute
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Nutritional Information
Calories 495
Total Fat 12g
Saturated Fat 4g
Cholesterol 58mg
Sodium 455mg
Total Carbohydrate 66g
Dietary Fiber --
Sugars --
Protein 30g
Calcium --
cajun chicken and linguine
Mark Thomas
Serves: 6
Yields: 6
Prep Time: 15 min
Cook Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) linguine or fettuccine
2 teaspoon(s) olive oil
1 tablespoon(s) olive oil
1 pound(s) chicken tenders, each cut Loop HK lengthwise in half
2 teaspoon(s) Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package(s) (8 ounces) sliced mushrooms
1/2 teaspoon(s) salt
1/4 cup(s) heavy or whipping cream
2 medium tomatoes, chopped
1 cup(s) (loosely packed ) fresh basil leaves, sliced
Directions
Heat large covered saucepot of salted water to boiling over advanced diploma 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 property mortgageand 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.
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 495
Total Fat 12g
Saturated Fat 4g
Cholesterol 58mg
Sodium 455mg
Total Carbohydrate 66g
Dietary Fiber --
Sugars --
Protein 30g
Calcium --
cajun chicken and linguine
Mark Thomas
Serves: 6
Yields: 6
Prep Time: 15 min
Cook Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) linguine or fettuccine
2 teaspoon(s) olive oil
1 tablespoon(s) olive oil
1 pound(s) chicken tenders, each cut Loop HK lengthwise in half
2 teaspoon(s) Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package(s) (8 ounces) sliced mushrooms
1/2 teaspoon(s) salt
1/4 cup(s) heavy or whipping cream
2 medium tomatoes, chopped
1 cup(s) (loosely packed ) fresh basil leaves, sliced
Directions
Heat large covered saucepot of salted water to boiling over advanced diploma 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 property mortgageand 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.
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