Bow Tie Cajun Pasta
2 boneless skinless chicken breast halves, cut into thin strips
2 tsp. cajun seasoning
1 tbl. margarine
8 slices each green and sweet red pepper
4 large fresh mushrooms sliced
1 green onion, sliced
1 tb. cornstarch
2 cups half and half, divided
1/4 tsp dried basil
1/4 tsp lemon-pepper seasoning
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. bow tie pasta, cooked and drained
Grated Parmesan cheese
Fresh parsley
Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to
coat. In a large nonstick skillet over medium heat, saute chicken in margarine
until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion, cook
and stir for 2-3 minutes. Reduce heat. Mix cornstarch with a little half and
half, and add along with remainder of half and half and seasonings; heat
through. Add cooked pasta and toss; heat through. Transfer to serving dish and
sprinkle with Parmesan cheese. Garnish with chopped red pepper and snipped fresh
parsley. NOTE: The fat content has been reduced by 1/2 from the original by
cutting the margarine in half and using half and half instead of heavy cream.