Recipe| Ingredients | | | 2 | each | chicken breast halves, skinless, boneless, chopped in thin strips | | | 2 | teaspoon | cajun seasoning | | | 2 | tablespoon | butter | | | 8 | sl | green pepper | | | 8 | sl | sweet red peppers | | | 4 | lg | mushrooms, fresh, sliced | | | 1 | each | green onion, sliced | | | 1 | cup | heavy cream (1 to 2) | | | 1/4 | teaspoon | basil | | | 1/4 | teaspoon | lemon pepper | | | 1/4 | teaspoon | salt | | | 1/8 | teaspoon | garlic powder | | | 1/8 | teaspoon | pepper | | | 4 | oz | linguini, cooked, drained | | | 1 | | parmesan cheese, grated (optional) | | | | | |
Directions:
| Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with parmesan cheese if desired.
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