We make it pretty much according to the website he found it on with a few exceptions. We leave out the mushrooms, and instead of using all heavy cream, we use half heavy cream and half half and half. Wow - that was a lot of halfs.
This pasta also reheats really well. Sometimes I think it's better the second day.
Cajun Chicken Pasta
1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 tablespoon and 1 teaspoon Cajun seasoning
butter or olive oil
2 red bell pepper, sliced
2 green bell pepper, sliced
8 fresh mushrooms, sliced
2 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
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 olive oil 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.