Cajun Pasta

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.