As seen on Pennies on a Platter

Serves: 4 - 6

8 ounces rotini pasta
3 skinless, boneless chicken breast halves, cubed
2 - 3 teaspoons Cajun seasoning (or to taste)
2 Tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz package sliced mushrooms
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon fresh basil
1/4 teaspoon lemon pepper
salt, to taste
2 cloves minced garlic
1/8 teaspoon ground black pepper
2 - 3 Tablespoons cornstarch
1/3 cup grated Parmesan cheese

Bring a large pot of water to a boil.  Add salt and pasta, then cook for 10 to 12 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. Heat the olive oil in a large skillet, saute the chicken until almost tender (5 to 7 minutes).

Add the bell peppers, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add cornstarch until sauce reaches desired thickness. Add the cooked pasta, toss and heat through. Sprinkle with Parmesan cheese and serve.

http://penniesonaplatter.com/2010/01/10/cajun-chicken-pasta/