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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Brian Nichols
  • 1â�„2 lb. penne pasta
  • 1 tablespoon & 1 teaspoon Cajun seasoning
  • 4 skinless, boneless chicken breast halves
  • 1â�„4 cup butter
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 8 portobello mushrooms, sliced
  • 2 green onions, chopped
  • 2 cups heavy cream
  • 1â�„2 tsp. dried basil
  • juice of one small lemon
  • 1â�„2 tsp. salt
  • 1â�„4 tsp. garlic powder
  • 1â�„4 tsp. ground black pepper
  • 1â�„2 cup grated Parmesan cheese (optional)
Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente then drain pasta. Place the chicken and the cajun seasoning in a plastic bag and shake to coat. In a large skillet over medium heat, saute the chicken in butter 5-7 minutes or until almost tender. Add the red and green peppers, onion and mushrooms and saute for 2-3 minutes, stirring. Reduce heat to low and add the cream, basil, lemon juice, salt, garlic powder and black pepper. Heat through and add the cooked pasta. Heat through, sprinkle with Parmesan cheese and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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