Linguine with Cajun-Spiced Chicken and Corn

Linguine with Cajun Chicken and Corn

I made this for dinner last week. I had been in the mood for pasta. It wasn’t quite as flavorful and I had hoped, but it was still good. I sprinkled on a little extra Cajun seasoning and we were good to go.

The Recipe:

  • 1 (16 ounce) package linguine pasta
  • 1 pound chicken breast, cut into bite size pieces( I marinated mine in lime juice and cayenne pepper seasoning overnight)
  • 1/2 cup butter
  • 1 teaspoon minced garlic
  • 1/3 cup diced red onion
  • 1/3 cup diced sweet red bell pepper
  • 1/2 cup canned whole kernel corn, drained
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
  • 1 teaspoon sea salt
  • 1/2 cup half-and-half

    Bring a large pot of lightly salted water to a boil. Add linguine and cook until done, 8 to 10 minutes; drain .Melt butter in a large skillet over medium-high heat. Cook chicken until no longer pink and stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Toss with the drained pasta and serve.


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