Cajun Chicken Pasta

Matt and I were looking for something to make one night having the normal conversation of what do you want for dinner, and neither of us were making up our minds, so I logged on to my facebook and found that Pennies on a Platter another blog that I am a fan of posted this recipe definitely give it a try I can't wait to make it again.

Cajun Chicken Pasta
Serves: 4 – 6

8 ounces rotini pasta
3 skinless, boneless chicken breast halves, cubed
2 – 3 teaspoons Cajun seasoning (or to taste)
2 Tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz package sliced mushrooms
1 green onion, chopped (Did not put in the recipe)
1 cup heavy cream
1/4 teaspoon fresh basil (I used dried because it is what I had in the house.)
1/4 teaspoon lemon pepper
salt, to taste
2 cloves minced garlic (I also used Powdered Garlic)
1/8 teaspoon ground black pepper
2 – 3 Tablespoons cornstarch
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add salt and pasta, then cook for 10 to 12 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. Heat the olive oil in a large skillet, saute the chicken until almost tender (5 to 7 minutes).

Add the bell peppers, 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 cornstarch until sauce reaches desired thickness. Add the cooked pasta, toss and heat through. Sprinkle with Parmesan cheese and serve.