• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 15



  • 12 oz. Linguine Pasta
  • 6 Boneless Chicken Breasts, cut into bite size pieces
  • 6 tsp. Cajun Seasoning
  • 1 1/2 Tbs. Butter
  • 1 Medium Red bell Pepper, sliced
  • 3/4 Cup Sliced Mushrooms
  • 3 Green Onions, sliced
  • 1/2 Cup Half and Half
  • 3/4 tsp. Basil
  • 3/4 tsp. Garlic Powder
  • 1/2 Cup Romano Cheese, grated
  • Salt and Pepper to taste
  • 1 Tbs. Flour


  • Cook pasta according to package directions. Drain and set aside.
  • In a large ziplock bag, add chicken and cajun seasoning; toss until coated.
  • In a large skillet, over medium heat, melt butter. Add chicken and cook for 5 - 7 minutes, until almost cooked through. Add red bell pepper, mushrooms, and green onions. Saute for about 3 minutes, or until vegetables are tender.
  • In a small bowl, toss 1/2 romano chees with flour until well blended. Reduce heat in skillet and add half and half, basil, garlic powder, and flour/romano cheese mixture. Heat to a very low simmer and allow sauce to thicken, stirring occasionally.
  • In large pasta bowl, add cooked pasta and chicken mixture. Toss together well. Add salt and pepper to taste. Sprinkle with remaining romano cheese.
  • MEDITERANIAN STYLE: Substitute cajun season with Italian seasoning and add sundried tomatoes.

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