1 lb of skinless boneless chicken breast, cut into half-inch strips.
1 tablespoon of Cajun seasoning.
1 cup of green bell pepper, chopped.
1 cup of red bell pepper, chopped.
1 cup of sliced mushrooms.
½ cup of green onions, sliced.
4 cups of hot cooked linguine pasta.
2 cups of evaporated fat-free milk.
¼ cup of freshly-grated Parmesan cheese.
½ teaspoon of lemon pepper seasoning.
½ teaspoon of dried basil.
¼ teaspoon of garlic powder.
¼ teaspoon of black pepper.
Combine the strips of chicken and Cajun seasoning in a large zip-top plastic bag; seal and shake to coat.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add the chicken/seasoning mixture, then sauté for 7-8 minutes or until lightly browned.
Add the chopped bell peppers, sliced mushrooms and onions; cook for 3 minutes.
Stir in the cooked pasta and all other remaining ingredients; bring to a boil.
Cook for 1 minute; stirring constantly.