1/2 pound linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
1 T. and 1 tsp. Cajun seasoning
1/4 C. butter
2 green bell pepper, chopped
1 red bell pepper, chopped
8 fresh mushrooms, sliced
2 green onion, minced
3 C. heavy cream
2 T. cornstarch
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 C. grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, 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 skillet 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. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. Add cornstarch to thicken (mix with cold water before adding to the sauce). In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
