Cajun Chicken Pasta

Ingredients:
1 package of pasta whatever shape you like
2 boneless, skinless chicken breast cut into bite sized pieces
2+ teaspoons of Tony Chachere’s Creole Seasoning
2 Tablespoons butter or margarine
2 bell peppers of whatever color you can find
1 red onion, diced
1 cup heavy cream
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



Cook pasta until al dente: drain. I sprinkle some Tony Chachere’s in the water to add a little flavor to the pasta as it cooks. Place chicken pieces in a plastic bag with 2 teaspoons of Tony Chachere’s . Shake to coat. In large skillet over medium heat, sauté the chicken in the butter until cooked through. Add bell pepper, & onion. Sauté & stir about 3 minutes or until cooked to desired doneness. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder & ground black pepper (I usually add a little more Tony Chachere’s to this as well). Heat through. Toss sauce with pasta and sprinkle with Parmesan cheese.