Cajun Chicken Pasta

1 lb boneless skinless chicken breasts. (4 to 6 breast halves, cut into thin strips

2 Tbsp oil 4 tsp Cajun seasoning

One Red and one green pepper, cut into thin stips

three cloves garlic, minced,

box sliced mushrooms, 4 green unions cut up (sliced)

¼ tsp fresh ground pepper ½ tsp dried basil

½ tsp Lemon-pepper seasoning ½ tsp salt

1-2 cups heavy cream,

Grated Parmesan cheese, optional

butter for pan

8-oz Linguine, cooked and drained

Place chicken slices, oil and Cajun seasoning in pan and dredge chicken. In a large skillet over medium heat, saute chicken in butter until almost tender, 5 to 7 minutes. Remove from pan; saute peppers, mushrooms, onions and garlic. Cook and stir for 2 to 3 minutes. Reduce heat; return chicken. Reduce heat. Add cream and seasonings; Heat through.

Add to drained Linguine and toss; heat through. Sprinkle with Parmesan cheese if desired. Four servings.

Doc Holiday/Rachel’s Garden Café, Talk of The Town,

18 Dec 96 #1840

Serving suggestions: green salad and French bread. Also, think about adding thawed salad shrimp at the end, just in time to get heated through.