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.