I first had this when the bishop from our first married student ward in Orem, UT invited us to his house for dinner. I fell in love with it then (15+ yrs ago!) and I still love it now. The cajun seasoning is a little spicy on the chicken so if you don't like spicy go lighter on the seasoning or use something that isn't spicy maybe...Ingredients:
4 boneless skinless chicken breasts cut into thin strips
4 tsp cajun seasoning (I like Tony Chachere's)
2 Tbsp butter
1 medium green bell pepper, sliced
1 medium red pepper, sliced
4-6 large fresh mushrooms, sliced
2 green onions, chopped
2 cups evaporated skimmed milk (I used 1 can and it was plenty)
1/2 tsp dried basil
1/2 tsp lemon-pepper seasoning
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
8oz linguine, cooked and drained
grated parmesan, optional
Directions:
Place chicken and cajun seasoning in re-sealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms, and onions. Cook and stir for 2-3 minutes. Reduce heat. Add seasonings. Simmer until linguine is done. Add evaporated milk, stir well and add linguine. Toss and heat through, sprinkle with parmesan cheese if desired.
