2 boneless,skinless chicken breast halves -- cut in strips
2 teaspoons cajun seasoning
2 tablespoons butter
8 slices green and sweet red pepper
4 large mushrooms. sliced (about 4 oz)
1 green onion -- sliced
1 cup heavy cream
1/4 teaspoon basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine -- cooked and drained
grated parmesan cheese

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, saute chicken in butter until almost done but not quite, about 5-7 minutes.

Add peppers, mushrooms, and onion; cook and stir for about 3 minutes.

Reduce heat. Add cream and seasonings; heat through.

Add linguine and toss; heat through. Sprinkle with Parmesan cheese.

Stacy's Notes - I leave out the bell peppers, and if I don't have fresh mushrooms on hand, just use a drained can of mushrooms. Also, I don't use heavy cream, I use Land O'Lakes fat-free half and half and then thicken the mixture up a bit with some cornstarch mixed in the half and half. I have also used fettucine if I don't have linguine on hand. And I usually use a bit more seasoning (I use Tony Cachere's cajun seasoning) as Tim likes things a bit spicy.