Cajun Chicken Pasta

Okay, had to add this one. This is one of Todd's favorite meals, and it's one of our best. So yummy!


Ingredients:

2-3 boneless, skinless chicken breasts, cut into strips
2 T. cajun seasoning (my favorite is actually a cheap brand...blue label..."Spice Classics" brand)
1-2 cloves minced fresh garlic (I think I've already made my opinion clear about the bottled garlic! :) )
2 T. butter
2 bell peppers thinly sliced (makes a nice presentation if you use a red and a yellow or orange)
6-8 large mushrooms, sliced
3 green onions, minced
2 c. whipping cream (it's also good with half and half, fat-free half and half, or evaporated milk...but let's face it...cream is always better! I make it that way for special occasions)
1 t. dried basil
1/2 t. dried thyme
1 t. dried oregano
1/2 t. lemon pepper
1/2 t. salt
1 t. garlic powder
1/2 t. freshly ground black pepper
1.5 c. freshly grated parmesan cheese
1/2c. chicken broth
1-2 T. cornstarch
32 oz. linguine pasta, cooked according to package directions


-Shake chicken and cajun seasoning together in a large ziploc bag to completely coat the chicken.
-Mix the other dried spices (basil through black pepper) together in a small bowl and set aside
-Melt butter in a large, deep pan over med-high heat. Saute chicken with minced garlic 5-7 minutes or until browned.
-Add the other veggies and saute till crisp-tender, 2-3 minutes
-Add spices, saute 1 minute
-Add cream. Gradually add cheese, stirring well, until melted. Bring to a mild boil
-SLOWLY add the broth/cornstarch mixture until desired consistency. YOU WILL NOT USE ALL OF IT!!! IF YOU USE ALL OF IT, IT WILL BE THE CONSISTENCY OF GLUE!!! JUST ADD IT UNTIL IT IS THICKENED TO THE POINT THAT YOU LIKE IT!!!
-Add additional cajun seasoning, a dash at a time, if desired, to increase the spiciness.
-Serve over cooked linguine