Serves : 4 Prep time : 20 minutes Cook time : 20 minutes
Ingredients :
- 8 oz egg fettucini pasta
- 1 pd fresh chicken tenderloins
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter or margarine
- 1 red pepper, sliced
- 1 green pepper, sliced
- 8 small mushrooms (portabello), sliced
- 1 green onion, chopped
- 1 cup heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/4 salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black ground pepper
- 1/4 cup grated Parmesan cheese
Directions :
- Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.
- In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red pepper, green pepper, mushrooms and green onion. Reduce heat. Saute and stir for 2 to 3 minutes.
- Add cream, basil, lemon pepper, salt, garlic, black pepper.
- Cook for 20 minutes.
- Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain. Serve with parmesan cheese.
Enjoy!
Mmmh ! De bien jolies couleurs pour ces pâtes… J’ai l’impression d’entendre un petit air de jazz New Orlean’s !