Southwestern Chicken.
This is a recipe that my roommate and I used to cook in college. I no longer remember were we found it, but it was one of our favorite dishes in college and was quick to make. The recipe also doubles nicely (for those of you who like to cook for many people)
About 1 lb. of chicken cut up
2 tsp. Cajun seasoning
fettucine
1.5 cups of heavy or light cream
2 tbsp. butter
1 green bell peeper sliced
1 red pepper sliced
¼ tsp. lemon pepper seasoning
¼ tsp. basil
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder.
Coat chicken in Cajun seasoning. Melt butter in pan and cook chicken until done. Add peppers and cook 2-3 minutes. Reduce heat and add cream. Stir in remaining spices. Heat until it’s warmed through. Toss with cooked pasta.
About 1 lb. of chicken cut up
2 tsp. Cajun seasoning
fettucine
1.5 cups of heavy or light cream
2 tbsp. butter
1 green bell peeper sliced
1 red pepper sliced
¼ tsp. lemon pepper seasoning
¼ tsp. basil
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder.
Coat chicken in Cajun seasoning. Melt butter in pan and cook chicken until done. Add peppers and cook 2-3 minutes. Reduce heat and add cream. Stir in remaining spices. Heat until it’s warmed through. Toss with cooked pasta.