Cajun Chicken Pasta

We recently tried and LOVED this dish! This is melt-in-your-mouth, slap-your-spouce, get-in-my-belly, DE-LI-CIOUS! Did I mention that we LOVED this dish? Next time your in a pinch for something for dinner and don't know what to make, try this- it's got a little bit of heat, a creamy sauce and is WONDERFUL! Suggestions for a complete meal: Hearty Salad, Garlic Bread & Bananas Foster for dessert.... YUMMY!

• 4 ounces linguine pasta (or fettachini)
• 3 skinless, boneless chicken breast halves - cubed
• 1 tablespoon of Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced, 1/4" thick
• 1 green bell pepper, sliced, 1/4" thick
• 1 small package fresh mushrooms, sliced (Try Portabello!)
• 1 green onion, chopped
• 1 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat, add more seasoning if neccissary, but be warry of the heat! In a large skillet or dutch oven, over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.