Cajun Chicken Pasta

12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter (I used olive oil)
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms (didn't use)
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half (I used whole milk)
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil (didn't use)
1/4 teaspoon garlic powder (used real garlic)
Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

I also added corn. This is very easy and makes a lot. Great with Tabasco too.