I found this recipe in an allrecipes.com cookbook, where it had 258 ratings and an average of 5 stars. I figured it had to be good, but was a little tentative when I saw the odd assortment of seasonings. I modified it a bit and I'm listing the recipe as I made it. It was delicious! My husband loved it and my son Roman gobbled it up. This is definitely going to be made again!
1 box farfalle (bow-tie) pasta
1 pkg. boneless, skinless chicken tenders sliced lengthwise into thin strips
2 T. Cajun seasoning
2 T. butter
1 green bell pepper, cut in quarters and then sliced
1 red bell pepper, cut in quarters and then sliced
1 small pkg. sliced mushrooms
5 green onions, sliced
3 c. heavy cream
1/2 t. dried basil
1/2 t. lemon pepper
1/2 t. salt
1/4 t. ground black pepper
1/4 c. freshly shredded Parmesan cheese
1. Boil pasta according to package directions.
2. Meanwhile, coat chicken with Cajun seasoning in a bowl. Heat a large skillet over medium heat and saute the chicken in the butter for 5-7 min until juices run clear. Add peppers, mushrooms, and onions and cook for 3-4 minutes. Stir in heavy cream. Season the sauce with the basil, lemon pepper, salt, and black pepper. Heat through, then let stand for 10 minutes covered.
3. In a large bowl, toss the pasta with the sauce and sprinkle with the shredded Parmesan cheese.