Cajun Chicken Pasta

This is one of the best meals I have made in a long time. And so quick and easy. I think it took about 30 minutes from start to finish. I am so the next Rachael Ray! ;-)

The original recipe calls for mushrooms, but Peter doesn't like them, so I nixed that. I think it'd be really good with asparagus. Ohhhh, or squash/zucchini. Other changes I made: I used half and half rather than the heavy cream - the sauce does seem thin at first, but after I poured it over the pasta, I let it sit for five minutes or so and it thickened up perfectly. Also, I didn't have lemon pepper, so I squeezed half a fresh lemon over the chicken as it cooked. It added a great zing, but didn't taste like lemon pasta!

http://allrecipes.com/Recipe/Cajun-Chicken-Pasta/Detail.aspx

Cajun Chicken Pasta
1 pound linguine pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
3 bell pepper, sliced
4 green onion, chopped
2 cups heavy cream
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
1/2 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. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the bell peppers and green onions. 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.