CAJUN CHICKEN PASTA

Ainekset

1 LB. CHICKEN (cut up)

6 TSP. CAJUN SEASONING

6 TBSP. BUTTER

4 GREEN ONIONS

1 GREEN PEPPER

1 RED PEPPER

1 TSP. GARLIC POWDER

¾ TSP. SALT

¾ TSP. LEMON PEPPER

3/8 TSP. BLACK PEPPER

3 CUPS HEAVY CREAM

¾ CUP CRATED PARMISIAN

1 PACKAGE MUSHROOMS

1 LB. ANGLEHAIR PASTA

¾ TSP. ITALIAN SEASONING

Ohjeet

1) COMBINE CHICKEN AND CAJUN SEASONING IN A BAG AND SHAKE.

2) ADD 5 TBSP. BUTTER TO CHICKEN AND SAUTE

3) IN ANOTHER PAN COMBINE THE MUSHROOMS 1TBSP. BUTTER AND A PINCH OF SALT.

4) ADD MUSHROOMS AND PEPPERS TO THE CHICKEN AND SAUTE

5) NEXT MIX THE REST OF THE ITEMS IN WITH THE CHICKEN AND POUR OVER THE COOKED PASTA.