Honey-Spiced Cajun Chicken Linguine
Equipment
- Fry pan
Ingrediënten
- 1 tablespoon Paul Prudhomme's Seafood Magic seasoning
- 10 oz. chicken breast pounded thin
- Cooked linguine gluten-free if desired
- 3 mushrooms sliced
- 1 tomato diced
- 2 tablespoons mustard
- 4 tablespoons honey
- 3 oz. cream
- Olive oil for cooking
Instructies
- Pat the pounded chicken breast with Paul Prudhomme's Seafood Magic seasoning to coat evenly.
- Heat a fry pan over high heat.
- Add a little olive oil to the pan.
- Sear the seasoned chicken breast on both sides until cooked through.
- Remove from the pan and set aside.
- In the same pan, add a little more olive oil if needed.
- Add the sliced mushrooms and diced tomato.
- Sauté for 2 minutes.
- Return the sliced chicken to the pan with the mushrooms and tomato.
- In a small bowl, mix together the mustard, honey, and cream.
- Pour this mixture over the chicken in the pan.
- Cook for 5 minutes over medium heat, allowing the sauce to thicken slightly and coat the chicken.
- Toss in the cooked linguine, ensuring it is well coated with the sauce.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful Cajun chicken linguine with a crisp and fruity white wine such as Chardonnay or a light-bodied red wine like Pinot Noir to complement the spicy and sweet flavors of the dish.Nutritional Information
Calories: 680 kcal | Carbohydrates: 79 g | Protein: 40 g | Fat: 25 g | Fiber: 4 g | Sugar: 4 g
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