2 servings

1 pack linguine pasta
2 skinless, boneless chicken breast halves sliced in medium thin stripes
2 teaspoons Cajun seasoning
2 tablespoons butter
3/4 red bell pepper, sliced
3/4 yellow bell pepper, sliced
1/2 green bell pepper, sliced
3/4 cup fresh mushrooms, sliced
1 cup heavy cream
1 Maggi coeur de bouillon volaille capsule or chicken maggi cube
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese (optional)

for garnish: 1 green onion, chopped

Sprinkle Cajun over the sliced chicken and mix well to coat.
In a large skillet over medium heat, saute the chicken in butter until light golden. (remove chicken and set aside).

Saute mushrooms in the same skillet, add the red yellow green bell peppers and onion onion. Saute and stir for 2 to 3 minutes then add the basil, lemon pepper, salt, garlic powder and ground black pepper. Do not over do they should maintain a light crunch, remove and set aside.

Pour the cream into the same empty skillet, add the Maggi capsule and disolve it into the cream and reduce/thicken the cream by 1/2 then add the previously cooked chicken and peppers into the cream, mix and gently simmer for 2 min then remove.

Mix spaghetti with sauce when needed to eat, do not mix before or it will dry out.
Garnish with chopped green onion.

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