Does anyone have the recipe for Red Lobster Cajun Chicken Pasta?

Question

It is one of my all time favorites, and have tried to duplicate by taste, but never get it quite right. Could someone please help me?

Answer 1

a good resource for restaurant recipes is www.copykat.com

Answer 2

Here you go!

Red Lobster's Cajun Chicken Pasta
This stuff is JUST like theirs!! My son and daughter-in-law always get this when we eat at RL. They love this.



2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)

Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with parmesean cheese


Enjoy......

Answer 3

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)

Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with Parmesan cheese if desired.