Cajun Chicken Linguine & Secrets for Cooking Perfect Pasta

This was a yummy dish, although I found that the sauce was a little bland. I think that I didn’t put enough salt in the sauce! The vegetables & chicken had fabulous flavour to them & added great texture & depth to the dish

Linda Carucci, in her book ‘Cooking School Secrets for Real World Cooks’ gives a few tips on how to achieve perfection in cooking pasta

” Always start with fresh water from the cold water tap….. Water from the hot water faucet isn’t as fresh because it’s been sitting in the hot-water heater.”

“Add enough salt to flavor the water; it should taste like the ocean….. Because salt changes the the boiling temperature of water, some chefs & fine cooks wait until the water comes to a boil before adding the salt. This way, they’re sure the water is at a true 212 degrees F, which will require less time to return to a boil after the pasta is added. The bottom line is that it’s okay to add the salt before the water comes to a boil, as long as the water is at a steady, ferocious rumble when you add the pasta.”

“Stir the pasta into the boiling, salted water with a wooden fork or spoon to prevent it from sticking. When cooking long pasta such as spaghetti, slowly push it down into the water as it collapses – don’t break it!”

“Stir pasta often during cooking & regulate the heat to maintain a steady boil.”

“Set a timer for a few minutes less than the cooking time suggested on the pasta package. Taste the pasta every minute after the timer rings until the texture is chewy without a taste of chalkiness on the inside. Save a cup or so of pasta cooking water to thin the sauce when tossing, if desired. To stop the cooking, pour a glass of cold water into the pot.”

“Don’t rinse it. The starch that clings to the pasta is what makes the sauce adhere to it.”

  • 4 oz Linguine Pasta
  • 2 boneless, skinless Chicken Breasts – sliced into thin strips
  • 2 tsp Cajun Seasoning
  • 2 tbsp Butter
  • 1 Green Bell Pepper – chopped
  • 1/2 Red Bell Pepper – chopped
  • 4 Fresh Mushrooms – sliced
  • 1 Spring Onion – minced
  • 1 1/2 cups Heavy Cream
  • 1 tsp Corn Starch
  • 1/4 tsp Dried Basil
  • 1/4 tsp Lemon Pepper
  • 1/4 tsp Salt
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Ground Black Pepper
  • 2 tbsp Parmesan Cheese – freshly grated

Bring a large pot of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until al dente; drain

Meanwhile, place chicken and cajun seasoning in a bowl, and toss to coat

In a large skillet over medium heat, saute the chicken in butter until no longer pink and the juices run clear, about 5 to 7 minutes.

Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes

With a whisk mix the corn starch into the cream until all lumps are gone

Reduce heat, and stir in cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through

Add the pasta to the skillet & toss together over a high heat for a couple of minutes. (This melds the flavours. The open pores of the hot pasta absorb flavour better than cold or room temperature pasta.)

Serve with fresh parmesan cheese sprinkled over

Cajun Chicken Linguine 1


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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