1 pound linguine pasta
6 boneless, skinless chicken breast halves, sliced into thin strips
3 tablespoons Cajun seasoning
1/2 cup butter
4 green bell pepper, thinly sliced
2 red bell pepper, thinly sliced
16 fresh mushrooms, sliced
4 green onion, minced
4 cups half & half (2-3 cups would probably be enough)
1 teaspoon dried basil
1 teaspoon lemon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 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.