This is a great week night dinner. Keep frozen chicken breast tenderloins on hand to whip this up in a hurry.
12 oz uncooked linguine
2 pounds Chicken breast strips
1 TBSP Cajun seasoning
1 -1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8 oz) carton fresh mushrooms, sliced
2 green onions, light green and white part only, sliced
1 -1/2 cups half and half
1/2 tsp lemon pepper
1/2 tsp dried basil
1/2 tsp garlic powder
Prepare pasta according to package directions. Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in a large skillet over medium-high heat; add chicken, and saute 5 to 6 minutes or until done. Remove from pan and add bell peppers, mushrooms, and green onions to skillet, and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half and next 3 ingredients, add 1/4 tsp salt. Cook stirring often, over medium-low heat 4 minutes or until thoroughly heated. Add pasta; toss to coat.
