Recipe by BONNIE Q.
"A spicy (as much or little as you want) stir-fry chicken dish served tossed with linguine and fresh vegetables. YUM!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - cubed
Italian-style salad dressing
red bell pepper, thinly sliced
green bell pepper, thinly sliced
fresh mushrooms, sliced
salt and pepper to taste
roma (plum) tomatoes, chopped
chopped fresh parsley
Bonnie, I certainly intend to try this recipe, but in the meanwhile...would you happen to be the daughter of Herbert and Merlyn O'Neill from LA?
signed: Sandy Tabor
My husband and I thought this recipe was nothing to write home about...kind of bland even though we followed the recipe to the letter.
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.
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.
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.
My husband LOVED this! Only I used spicy sapphron yellow rice instead of linguini, just to boost the "Cajun" touch. I'm sure regular saffron yellow rice works well, too, if you don't like spicy. All in all, this makes great leftovers, too!
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!
This tastes just like one of my favorite dishes at The Olive Garden. I loved the sauce, my only diappointment, I wish I had more. My chicken dried out a little, so next time I will leave the chicken in larger pieces and believe me, there will be a next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 290
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Try Chef John’s version of a wildly popular Vietnamese dish.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
See how to make pan-seared chicken breasts with sautéed shallots.