This was a recipe that I had saved in my recipe box for awhile and I just got around to making it. It's a heavier dish but I used half and half to cut down a little on the fat and it was great. This recipe only serves 2 so keep that in mind if you're making this for a larger crowd. Although, there was plenty for me to have a serving, Casey to have a serving, and leftovers for him to take to work the next day. I took this picture on my new dining room table! I'm close to having that room finished so I can do before and afters, but that's another post :)
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 pepper, green bell pepper, 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. I added a little bit of a water/cornstarch mixture to thicken the half and half and simmered for about 5 minutes until thick. Heat through.
Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.