Cajun Chicken Pasta

Cajun Chicken Pasta

6 ounces linguine                      2 boneless chicken breast(cut into bite size pieces)

1 T Cajun seasoning                 3 T. butter

½ green pepper chopped          ½ red or yellow pepper chopped

4 mushrooms, sliced                1 green onion, sliced

1 ½ cups heavy cream or less   ½ t. basil

½ t. lemon pepper                     ¼ t. salt

¼ t. garlic powder                     ¼ t. black pepper

2 T parmesan cheese

Bring a large pot of water to a boil and add salt.  Put in linguine pasta and cook 8-10 minutes until al dente; drain but do not rinse.

Mix chicken and Cajun seasoning together. (I get heavy handed on Tony Chachere's)

In a large skillet over medium heat, melt butter and sauté chicken until no longer pink and juices run clear, about 5-7 minutes.  Add green peppers, mushrooms, onions;  cook 2-3 minutes.  Reduce heat and stir in heavy cream.  Season with spices and heat through.  Add pasta and let warm.  Sometimes, I get too much cream and just let it cook out or add more cream if necessary. You may need to adjust seasonings, but be careful of the salt.