Cajun Chcken Pasta

2 boneless skinless chicken breasts, cut in thin strips
2 tbsp. Cajun seasoning
1 tsp. ground cayenne pepper
2 tbsp. butter or margarine
8 oz sweet red pepper, thinly sliced
4 large mushrooms, sliced
1 green onion, sliced
1 cup heavy cream
1 cup milk
1/4 tsp. dried basil
1/4 tsp lemon pepper seasoning
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tbsp cornstarch
2 tbsp cold water
4 oz. linguine, cooked and drained

Place chicken, Cajun seasoning and cayenne pepper in bowl or plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 6 to 8 minutes. Add red peppers mushrooms and onion cook and stir 2 to 3 minutes. Reduce heat to simmer.

Add cream, milk and the seasonings; heat through. In a separate bowl combine cornstarch and water; mix until smooth. Bring chicken and sauce mixture to light boil and stir in cornstarch. Stir constantly until mixture begins to thicken. Reduce heat and add linguine. Simmer only until linguine is heated through. Serve immediately. Yield: 2 servings.