Chicken O'Neill Recipe -
Chicken O'Neill Recipe

Chicken O'Neill

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"A spicy (as much or little as you want) stir-fry chicken dish served tossed with linguine and fresh vegetables. YUM!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Marinate chicken in salad dressing to cover, for at least 1 hour.
  2. Heat the chicken with Cajun blackening spice in olive oil. Add crushed garlic, bell peppers, onion, mushrooms, wine and salt and pepper to taste. Saute until tender. Add chopped plum tomatoes and chopped fresh parsley to taste. Serve.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

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

Most Helpful Critical Review
Jan 09, 2004

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.

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.

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.

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.

Jun 23, 2003

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!

Jan 16, 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!

Jul 28, 2003

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.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1298 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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