Chicken Pasta Alfredo

contributed by Jaime Gregory Cecil

The sauce is much, much thinner than a traditional alfredo. Our family enjoys the change of pace! (I usually at least double the recipe & usually add extra spices…)

Ingredients
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning (* I use Tony Chachere’s Herb & Spice instead so, that it is not spicy for the kids)
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder/
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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