Chicken O'Neill

Chicken O'Neill

34 Reviews 1 Pic
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!”

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Adjust Servings

Original recipe yields 4 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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Reviews (34)

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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



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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 32.2 g
  • 50%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 30.3 g
  • 61%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet



previous recipe:

Easy Tuscan Chicken


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Chicken Pasta II