Reviewed: Jan. 15, 2009

This turned out wonderful! It was very easy to make and made great leftovers. I used Tony Cachere's cajun season, and sherry for the wine. I also used angel hair pasta instead of linguine. 5 stars and we'll definitely be making this again!

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lehcareaj

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

pretty bland if you ask me and I even added extra cajun seasoning. My fiance liked it though. He added habanero sauce to his.

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Tina W

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

This was great it just needed a little cornstarch to thicken the sauce.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Oct. 20, 2008

I enjoy this recipe but the version that I make includes a couple of changes. I don't care for mushrooms so I substitute fresh broccoli and I don't use linguini. I find that penne pasta works pretty well. Very tasty!

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BethinKC

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Reviewed: Jan. 16, 2007

Absolutely delicious!!! My whole family loved every bite. I used rice instead of linguini but either way it was superb. I highly recommend this for anyone looking for something great for dinner!!!

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Mell

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Reviewed: Jan. 10, 2007

Very good! I tossed this with some linguine and added only some extra mushrooms. It was even better the next day when the flavors mellowed.

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Nov. 20, 2006

Excellent. Tasted just like a meal I had at a restaurant. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jun. 9, 2006

This was a great family meal. I took the advice from another review a tripled the cajun seasoning to 2 tbsp (I used McCormick Cajun Seasoning). I put this together at the last minute, and so I substituted 2 cans of mushrooms and frozen stirfry veggies for the fresh mushrooms, bell peppers and onion. The only criticism was that the chicken was a little over-cooked. Next time I'll use boneless chicken thighs in place of the breasts, and may add shrimp and andouille sausage to dress it up.

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sebat

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2006

Delicious! I left out the mushrooms and upped the peppers, but pretty much left the rest of it the same. The only thing I wish I had done differently was use my large electric skillet because my pan on the stove was very, very full. Ate this over spaghetti noodles.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 16, 2006

I enjoyed this recipe. It was fun to make and the whole house smelled fabulous. However, no one pressed me for the recipe or asked when I would make it next. I would say it is a nice change from the usual but an average dish.

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kerry'suggestion

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2005

This, I loved! I didn't know what I was going to cook for dinner at 5 p.m., and this saved me. What a pleasant surprise! It was too spicy for my little ones though.

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KFWATTS

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Reviewed: Sep. 14, 2005

I did this recipe a little differently. I tossed the chicken cubes in cajon seasoning, then blackened them in a hot (like heating up for about 10 minutes) pan. They cooked quickly because of being cubes so I took them out and put in the veggies to saute a little (10 minutes) before adding the white wine and chicken back in. I left it on med. high to high so it would cook down, then after about 15 minutes added in a little cornstarch I had mixed with water so it would be more saucy. I put the tomatos (only two romas) and parsley in last minute and cooked for another 3 minutes with the lid on. The dish was spicy, full of flavor, and a complete meal when served over rice. It's easy too -gotta love that.

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Drew

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Reviewed: Apr. 5, 2005

This was tasty, but I thought it needed far more spices than the recipe called far. I was only able to find one Cajun Seasoning mix at the store, so perhaps mine was too tame. I added zucchini to this, but that was the only change I made, aside from reducing the olive oil. I'll try this again, but with some spice changes.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 24, 2005

Fantastic--we can't wait for the leftovers. It's a filling and tasty meal that's probably safe for any palate. Instead of using olive oil in the pan, we just cooked the chicken in the Italian dressing it was marinating in (Paul Newman's). More specifics are we didn't use blackening spice. Instead we used Tony Chachere's Creole seasoning and our white wine was Prosecco. Also used red and orange bell peppers (it's a prettier dish that way). Don't put parmesan on top and I could deal without the tomatoes as they just become lukewarm and mushy on top. Great dish.

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KELLINAHANDBASKET

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Reviewed: Feb. 18, 2005

This recipe is great, my husband LOVES it. It has a great balanced taste and is really simple to make. The only change I made to this recipe was adding 3 times as much cajun seasoning as it called for, the two teaspoons just isn't enough.

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LISABARTON

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Reviewed: Oct. 9, 2004

This was fit to be eaten by my family, but nothing to make for guests- to show off a fabulous dish. I am glad I tried the recipe to provide a meal for a night, but it will never be made again in my house.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 9, 2004

My husband and I really enjoyed this recipe. The taste was wonderful and it used items I already have in my fridge and cupboard! I highly recommend it!

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KEWLHIPPIECHICK

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Reviewed: Mar. 25, 2004

I made this a few days ago and really liked it. The flavors from the peppers and the white wine really took over the dish. I will make this again. Prep time was a bit but the cook time wasn't bad. Make sure you have a LARGE skillet when preparing.

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kfordham281

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Feb. 14, 2004

I found this easy and quite tasty...not dry at all. Instead of using cajun spice I used a fajita seasoning pretty liberally. It turned out well and is likely to be used again.

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Jake

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Reviewed: Oct. 26, 2003

Was pretty good, nothing special in my books. Apparently a lot of people thought this was a quick recipe. I found it took a lot of preparation time (lots of veggies to chop!).

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PINKSKITTLE

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Kelowna, British Columbia, Canada

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Chicken O'Neill

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