Come to My Table

This week's McLinky Blog Hop is a favorite recipe. It was hard for me to pick one and unfortunately I don't have pictures. (I am camping with my family and I didn't get this done before I left).

When I was thinking about recipes I started to think about hospitality and how important it is. I love to entertain. I love to cook (way too much food) and open my home to my friends and family.

I did not always feel this way. In fact, I married a man that is an extreme extrovert. he has always loved to invite people into our home. This was really hard when we were first married. We would invite friends and family over and I would stress myself out trying to be prepared. By the time our company arrived I had an extreme headache and I couldn't even enjoy myself.

Somewhere along the way I found a place of balance. I would get more organized, he would help out more and I really started to enjoy entertaining. Now I am not stressed about having his family of 12 adults and 10 kids for the weekend. I volunteer to host 22 girls ages 6-8 over for a party.

There is a scripture I found from Nehemiah 8:10 "Go and enjoy choice food and sweet drinks, and send some to those who have nothing. . .for the joy of the Lord is your strength."

The recipe I have to share was given to me from one of my dearest friends. It is a family favorite and I have doubled it to serve to parties of 10.

Cajun Chicken Linguine
1/2 pound linguine pasta
4 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
2 green bell pepper, chopped
1 red bell pepper, chopped
3-4 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium heat, melt butter and mix in cajun seasoning. Add chicken and saute in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers,cook for 2 to 3 minutes. In a separate bowl season the cream with basil, lemon pepper, salt, garlic powder and ground black pepper. Reduce heat, and stir in heavy cream. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.