Creamy Cajun Chicken Pasta

 Creamy Cajun Chicken Pasta

• 4 ounces linguine pasta
• 2 breast halves, bone and skin removed (blank)s boneless, skinless chicken breast halves, sliced into thin strips
  
• 2 teaspoons Cajun seasoning.      I made my own - 1/2 tsp each of: garlic powder, onion salt, & cayenne AND 1 tsp. pepper
• 2 tablespoons butter
• 1 green bell pepper, chopped
• trew\  m red bell pepper, chopped
• 4 medium (blank)s fresh mushrooms, sliced
• 1 green onion, minced
• 1 ½ cups heavy cream
• ¼ teaspoon dried basil
• ¼ teaspoon lemon pepper
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

Directions

• Step 1

  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.

• Step 2

  Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

• Step 3

  In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

• Step 4

  In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.