Pasta: Bow Tie Cajun Pasta by Recipe Cottage

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	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.