8 ounces linguine pasta
4 boneless, skinless chicken breast halves, sliced into thin strips
4 teaspoons Cajun seasoning
4 Tbs butter
1 green bell pepper, chopped
1 red bell pepper, chopped
8-10 mushrooms, sliced
3 green onion, thin sliced
3 cups heavy cream
1/2 tsp dried basil,lemon pepper,+ salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
6 Tbs grated Parmesan cheese

boil linguini in salted water 8 to 10 min.(Drain)

Put chicken and cajun seasonings in a bowl, and toss to coat.

Saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes over med high heat.

Add bell peppers, 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.

In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.And topped with sliced chicken...

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Avoid Fruits~N~Nuts....you are what you eat!!!

I am going to have to try this - it sounds like one of my FAVORITE dishes at JAlexanders - I think they call it RattleSnake Pasta!!!! I will post how it turns out for me!

I do something very similar with shrimp, but this sounds delicious. I am going to try it. Thanks for sharing!

This was Super Yummy! I followed exactly but it makes a lot of sauce so next time I would probably use 16 oz pasta OR reduce heavy cream to 2 cups. Also I will remove chix from pan while sauteing the peppers and mushrooms. Good Stuff...hubby said he wants it with shrimp next time.

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