The first time I made this it did NOT turn out! I used WAY too much cream (3 c), used still slightly frozen chicken breasts which added to the liquid when cooked and used old cajun seasoning. Not so good. But Angela convinced me to try it again since it is one of their favorite dishes. It was DELICIOUS! As soon as we were done eating, Mark asked if I can make it again soon. The next day he called me at 10:30am and said he was eating lunch because he was so excited to eat the pasta!
1/2 pound linguine pasta
4 boneless, skinless chicken breast halves, sliced into thin strips
2 tablespoons Cajun seasoning
1/4 cup butter
2 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 fresh mushrooms, sliced
2 green onion, minced
1 1/2 cups half & half
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup 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.
Depending on how much you are making, you may need to use two skillets for the following steps: 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 half & half. 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.