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 sliced chicken and the Cajun seasoning in a
plastic bag. Shake to coat. In a large skillet
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.
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