4 ounces linguine pasta
2 boneless, skinless chicken breast halves
2 tsp Cajun seasoning (optional)
2 TBSP light butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1/2 cup fat free sour cream
1/4 cup light sour cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
1/4 cup grated reduced fat Parmesan cheese
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag.
Shake to coat.
In a large skillet over medium heat, saute the chicken in butter for 6-7 minutes.
Add the red bell pepper, green bell pepper, mushrooms and green onion.
Saute and stir for 2 to 3 minutes. Reduce heat.
Add the sour cream, basil, lemon pepper, salt, garlic powder and ground black pepper.
Heat through.
Add the cooked linguine, toss and heat through.
Sprinkle with grated Parmesan cheese and serve.
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