CAJUN CHICKEN PASTA

~ allrecipes

16 oz. linguine
3-4 boneless, skinless chicken breasts, sliced into thin strips
2 T. Cajun seasoning
6 T. butter
3 green bell peppers, chopped
2 red bell peppers, chopped
12 mushrooms, sliced
3 green onions, minced
1 1/2 c. heavy cream
1 t. dried basil
1 t. lemon pepper
1 t. salt
1/2 t. garlic powder
1/2 t. ground black pepper
6 T. grated Parmesan cheese

Bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large pot, 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 or until desired tenderness. Reduce heat, and stir in heavy cream.

Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Notes: The original recipe only makes two servings and has way too much liquid, so I'm giving you our revised version, which makes a ton. You can check out the link to see the original. We use Tony's Creole for the Cajun seasoning and let people do their own Parmesan.