Veggie Chicken Linguine

16 ingredients
8 steps

Ingredients

  • 6 ounces uncooked linguine
  • 34 lb boneless skinless chicken breast, cut into bite size pieces
  • 1 -2 teaspoon cajun seasoning
  • 2 tablespoons butter
  • 4 large fresh mushrooms, sliced
  • 12 medium green pepper, julienned
  • 12 medium sweet red pepper, julienned
  • 1 green onion, chopped
  • 10 34 ounces condensed cream of mushroom soup, undiluted
  • 34 cup 2% low-fat milk
  • 14 teaspoon salt
  • 14 teaspoon dried basil
  • 14 teaspoon lemon pepper seasoning
  • 18 teaspoon garlic powder
  • 1 dash pepper
  • shredded parmesan cheese (optional)

Directions

  1. 1
    Cook linguine according to package directions.
  2. 2
    Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat.
  3. 3
    In a large skillet, saute chicken in butter for 3 minutes.
  4. 4
    Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender.
  5. 5
    Stir in the soup, milk and seasonings.
  6. 6
    Cook 2-3 minutes longer or until heated through.
  7. 7
    Drain linjuine; toss with chicken mixture.
  8. 8
    Garnish with the Parmesan cheese if desired.

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