Chicken in a Cajun-style cream sauce with mushrooms, bell pepper and sun-dried tomato tossed with linguine pasta.

Cajun Chicken Pasta

12 ounces linguine pasta
4 boneless, skinless chicken breast halves, cut into thin strips
1 tablespoon Cajun seasoning
1/4 cup butter

1 cup sliced fresh mushrooms

1/2 cup chopped red or green bell pepper
2 thinly sliced green onions

1 cup chicken broth
2 cups heavy whipping cream
1/4 cup drained and chopped sun dried tomatoes (packed in olive oil)
1/2 teaspoon dried basil

1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste

1/2 cup freshly grated Parmesan cheese

Additional Parmesan for accompaniment

1. Cook pasta al dente, according to package directions. Place in a large, warm serving bowl.
2. Meanwhile, place chicken and Cajun seasoning in a bowl and toss to coat.
3. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender and golden brown, about 5 to 7 minutes.
4. Add mushrooms, bell pepper and green onion; saute for 2 to 3 minutes until vegetables are tender. Add chicken broth and bring to boil; reduce liquid volume by half over high heat.
5. Reduce heat to medium and add the heavy cream, tomatoes, basil and garlic powder. Season with salt and pepper to taste and heat thoroughly.
6. Pour sauce over linguine add the 1/2 cup Parmesan and toss well to combine.
7. Serve with additional Parmesan cheese, as desired.

Serves 4.