Recipe: Louisianna Chicken Pasta (not Cheesecake Factory's)

Louisianna Chicken Pasta (not Cheesecake Factory's)
4 servings

4 ounces linguine
2 boneless skinless chicken breasts, cut into thin strips
2 teaspoons cajun seasoning (or to taste)
2 tablespoons butter or margarine
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
4 ounces sliced mushrooms
1 thinly sliced green onion (1 to 2)
1 cup heavy cream (1 to 2 cups)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

In a large pot with boiling salted water cook pasta until al dente; drain.

While the pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat saute chicken in butter until chicken is tender, about 5-7 minutes.

Add green and red bell peppers, sliced mushrooms and onions, and cook for 2-3 minutes .

Reduce heat; add heavy cream, basil, lemon pepper, salt, garlic powder and pepper and heat through.

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