Cajun Chicken Pasta

I admit I have not tried this one, but a friend of mine just sent it to me and it sounds great! I hope to try it soon . . . .

4-6 pieces boneless skinless chicken breast cubed (I usually do 4)
2 tsp butter
8 slices red pepper
8 slices green pepper
1 medium onion chopped
4 large mushrooms sliced
1-2 cups heavy whipping cream
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini cooked & drained
grated parmesan cheese

*The veggies amounts are really just guidelines...I usually chop 1 whole green, 1 whole red pepper, & 1/2 onion. I buy a container of sliced fresh mushrooms & use the whole thing.  It just depends on what you like!

Mix chicken w/ cajun seasoning & saute over medium heat w/ butter until cooked.  Add peppers, onion, & mushroom & cook for an additional 2-3 minutes.  Reduce heat.  Add cream & seasonings (Add more cajun seasoning if you want it spicier).  Heat thoroughly.  Serve on linguini & top w/ cheese.

Charlies Roasted Corn Salsa

I've been making this all summer because I'm WILD about every ingredient. It's one of those dishes that is always a hit at a BBQ and there's millions of compliments! As expected from Charlie Crump... He's a good cook.

1 (16 oz) Bag Frozen Corn
6-8 Roma Tomatoes
1 Small Onion, Diced
1 can (15 oz) Black Beans, rinsed
1 clove of Garlic, minced
3 Avocados, diced
Juice of 3 Limes
1/4 c Fresh Cilantro, chopped
1/4 c Olive Oil
1 tsp. Cumin
1 Tbsp. Red Wine Vinegar
Salt and Pepper to taste

Directions:
Thaw corn on cookie sheet and broil until it begins to brown. Saute onions. Mix all ingredients with corn and let the favors blend for several hours.

Serve with Tortilla Chips.

Green Chicken Enchiladas

These are divine!!! I had a BAD Mexican restaurant experience last week and eating this tonight restored my confidence in all things delicious south of the border.

1 lb. Chicken
1/4 C. Sour Cream
1 Onion Chopped
1 can Green Chilies
1 can Cream of Chicken Soup
1/4 c. Veg. Oil
CORN TORTILLAS
Shredded cheese (your pref.)
1 Big Can Green Enchilada Sauce

Directions: Cook Chicken and shred. Saute onion. Add chilies, sour cream, soup, and chicken. Simmer for 20 min. (add some milk to thin a bit if you like). Heat oven to 350. Pour some enchilada sauce in the bottom of your casserole dish. Heat oil and cook tortillas 5 sec. each side. Roll tortillas with chicken mixture and cheese. Cover with enchilada sauce and cheese. Bake for 30 min. We ate them with cilantro lime rice and black beans. YUMMM.