Cajun Chicken Pasta

4 ounces linguine pasta
2 skinless, boneless chicken breast halves cut into strips

2 tsp Cajun Seasoning

1 T butter

1 red bell pepper, sliced

1 green bell pepper, sliced

1 green onion, chopped

1 cup heavy cream (or half and half)

1/4 tsp dried basil

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp ground black pepper

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 red bell peper, green bell pepper, and green onion. Saute and stir for 2 go 3 minutes. Reduce heat. don't overcook. The veggies and chicken will still have some cooking time while it simmers in step #4. You don't want the veggies to get soggy. Add the cream (add parmesan here to help thicken the sauce if you use half and half instead of 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.