Cajun Chicken Pasta

I've been told, by more than one person, that this dish reminds them of a pasta dish they'd get at the Olive Garden or Red Lobster. I'd like to think it's even better than that because I know exactly what's in it.

One of my favorite cookbooks is my Cooking Light Annual Recipes 2001. I bought it back in 2001 when Jamey and I were married only four years. This cookbook pulled me out of my cooking rut and introduced me to cooking I could get excited about. I used this cookbook to death.

I still use it regularly, but since we cook and eat differently now, I have abandoned some of the recipes and have altered others to suit our liking. This recipe is one of my favorites. I couldn't give it up, so I altered it a bit. Below you will find the original recipe with my adaptations in parenthesis. This is good stuff.

Cajun Chicken Pasta (Cooking Light Annual Cookbook 2001 with my adaptations in parenthesis)

1 pound skinned, boned chicken breast, cut into 1/2 inch strips (or equivalent amount of cooked, shredded chicken)
1 tbsp. Cajun seasoning (well-worth buying- you'll make this a lot- use a little more if you like things spicy, a little less if you or your kids don't)
cooking spray (or 2 tbsp. butter)
1 cup chopped green bell pepper (frozen works just fine)
1 cup chopped red bell pepper (frozen works fine, can also substitute yellow bell pepper)
1 cup sliced mushrooms (optional)
1/2 cup sliced green onions (optional if they aren't in season)
8 ounces uncooked linguine (or any other pasta)
2 cups evaporated fat-free milk (I use 2 cups skim milk with 1/4 cup dry milk powder and 2 tbsp. flour whisked into it)
1/4 cup parmesan cheese (I use 1/2 cup)
1/2 tsp. lemon-pepper seasoning (optional)
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper

Raw chicken method: Cook pasta according to directions. Combine uncooked chicken and Cajun seasoning in a ziplock bag or small bowl and shake or stir to coat well. Heat a large skillet coated with cooking spray (or melted butter) over medium heat. Add chicken mixture and saute for 7 minutes or until lightly browned. Add bell peppers, mushrooms and onions and cook for three minutes. Stir in cooked and drained pasta and remaining ingredients. Bring to a boil. Cook, stirring constantly until thickened and serve immediately.

Cooked chicken method: Cook pasta according to directions. Saute bell peppers, mushrooms and onions in cooking spray or butter until just soft. Sprinkle vegetables with Cajun seasoning. Add cooked chicken and heat through. Stir in cooked and drained pasta and remaining ingredients. Bring to a boil. Cook, stirring constantly until thickened and serve immediately.

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