This is the most popular dinner at my house right now.
1 pkg. bowtie pasta (or any pasta)
2-3 boneless, skinless chicken breasts, cut in chunks
Cajun seasoning
1¼ t. salt, divided
¼ C. butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 C. sliced mushrooms
2 green onions, sliced
1½ C. cream (I have used whole milk in a pinch)
¼ t. lemon pepper
¼ t. dried basil
¼ t. garlic powder
Boil pasta according to package directions. Sprinkle chicken generously with Cajun seasoning and 1 t. salt. Melt ¼ C. butter in a large skillet over medium-high heat. Add chicken and sauté until done; remove chicken. Add to the skillet and sauté until tender and liquid evaporates. Add red and green peppers and green onions and saute a couple more minutes. Return chicken to skillet. Stir in cream, lemon pepper, basil, garlic powder, and remaining ¼ t. salt. Cook, stirring often, over medium-low heat until heated. Add pasta; toss to coat. Serve immediately.
