The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2009
I doubled the cajun seasoning and did 1 tsp of every other seasonings, since some reviews said it needed more flavor, and we love flavor. I made this recipe with and without meat, because I'm a vegetarian and my husband is not. I increased the cream to 1 3/4c and divided it by two pans. I added broccoli to the vegie pan and it was fantastic. The chicken pan turned out a flop, oversalted. Apparently, the creole seasoning I used is extrememly salty; doubling it was so wrong, my fault. Next time I would be much more careful with seasoning the chicken before I cook it. But, that said it is a GREAT recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2009
I've made this twice now and it turned out great both times. The whole family loved it and it didn't take long to prepare. I will make this a couple often
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 24, 2009
This was perfect! One of my all time favorite dishes.
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Cooking Level: Expert

Home Town: Allen, Texas, USA
Living In: Killeen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 22, 2009
This was excellent! I doubled the chicken & pasta but kept all the other ingredient the same amount. I used Evaporated Milk instead of Heavy Cream. We don't like mushrooms and did not have green onion so we left that out. Instead of just butter to saute the chicken in I always use a little Olive Oil too, that way the butter doesn't burn, etc. My Calories are as follows: Each Serving 506 cal. 19.5 Fat. 52 carb. 3.25 Fiber. 42 protein. I used penne instead of linguine, because its less messy. This dish was so fantastic! It was made super fast and it was super easy. We used Purdue Chicken Tenderloins instead of plain breast because it is just easier to work with and really has less fat, more nutritious, etc. I did not have the Cajun Seasoning so I made it from the spices I had on hand from a recipe that I was told is here on Allrecipes.com. Anyhow this dish is a winner and I will be making it again for company! YUM!
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 17, 2009
Did not have heavy cream and wanted to reduce fat content...used fat free half & half, sour cream, and a dollop of part skim ricotta cheese. Flavor came out well just too watery. Will need to thicken up next time. Also eliminated chicken and added more veggies and made with penne.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 15, 2009
i always find recipies on here to cook for my boyfriend and i. this one was quite delicious. with a side of french bread. quite lovely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 12, 2009
Wonderful!!! Tastes great the next day too! I used half a lemon instead instead of lemon pepper, I used the pasta with an assormant of shapes so my child would eat it. I also cut everything into cubes (bells and chicken). I love it and I only use 2 pans for this dish, another plus!!!
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Cooking Level: Beginning

Home Town: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 8, 2009
Great Recipe!! Definitely give this a try. I dont follow the measurements for the spices at all. I add much more and it never seems enough. You will definitely need to at least double them but start with the measurements given by the recipe to see if you like it and then add as you go. I also do not follow the directions and have perfected my own way to make this. It really is a fool proof recipe, you cant go wrong with it!! So YUMMY!!!
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 1, 2009
This recipe is sooooo good. It's an absolute favorite of mine. I put freshly squeezed lemon juice in the sauce for extra kick and sometimes I use four different colored peppers (red, orange, yellow, and green) to make it extra pretty and flavorful. Thanks for the terrific recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 20, 2009
This was excellent!! I spiced the chicken and then cut it into stips. I also didn't have green onions on hand so I just diced about 1 cup of yellow onion and doubled all the spices very very yummy! Thanks so much for sharing!
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Cooking Level: Intermediate

Home Town: Evanston, Wyoming, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 19, 2009
AWESOME! I did add substantially more cajun seasoning though, cut chicken breast and peppers into pieces, and sauteed in olive oil. Delicious, definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 19, 2009
I love this and have made it for years! I do make alot more sauce than it calls for. I've also substituted half & half or evaporated milk and cornstarch when I don't have whipping cream on hand and it was still great! I have used frozen green peppers and they were fine also. I also stir the parmesan into the sauce as it is cooking so it has time to melt nicely. Everyone always asks me for the recipe and absolutely LOVES it!
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Home Town: Marion, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 18, 2009
I changed this recipe quite a bit to lower the fat content and reduce the spiciness for my kids. I used 1% milk with 1 tablespoon cornstarch whisked into it instead of the cream, and used cooking spray in place of butter. I made my own Cajun seasoning using 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp black pepper, 1/8 tsp cayenne, 1/4 tsp salt, and 1/4 tsp paprika. I didn't have lemon pepper, so I squeezed some lemon juice into the sauce. The whole family loved it! This tastes like it came from a restaurant, and we will use it often!
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Cooking Level: Expert

Home Town: Temple City, California, USA
Living In: Diamond Bar, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 18, 2009
I doubled the spices, cut up the chicken, used half low-fat sour cream and half low-fat plain yougurt in place of the cream, and used olive oil in place of the butter, per suggestions from other reviews. It was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 12, 2009
I had to use sour cream as that's what I had on hand, but it still came out rather addictive. Will definately be making again and again. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2009
Fantastic flavor!! I had to give it a 4 because the sauce was way too thin! I had to put in about a 2 tbsps.to the sauce to get it to thicken, plus let it simmer for 20 minutes to get it right! Other than that, the chicken was delicious! I doubled the cajun spice and added a little flour to make sure it would coat well. I also used fresh garlic and jalapeno to add more of a kick! I will make this again!!
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Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA
Living In: Round Lake Beach, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
Absolutly delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
I have made this recipe several times and it is so good, the kids lOVE it! I have past it along to several co-workers, who also love it. very quick and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
This was pretty good. I did cut the chicken into strips, and cut the peppers into smaller pieces, added fresh garlic, and more mushrooms. I also used lowfat milk and cornstarch to thicken it up and I used whole wheat pasta and olive oil instead of butter. Tried to reduce the fat as much as possible. Still very good. If your looking for super thick sauce, don't use milk as it is a little thinner than I would like. Next time I'll try half and half.
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: May 3, 2009
dont really care for it... i left out the lemon pepper and did everything else plus i added cornstarch to thicken. not for me and i really dont understand why the rating is so high. my husband said it was a waste of chicken meat, i agree.
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