Cajun Chicken Pasta

I found this recipe a while back while looking for another pasta recipe, and just tried it tonight. I'm kicking myself for taking so long to make it - it's so good! It's definitely on the spicy side, but the kick of heat was a nice change for us. We both really enjoyed it and I'll be making it again.

Oh, and I was just too lazy to take a photo. Sorry. Maybe I'll take a pic of the leftovers.

Cajun Chicken Pasta
From Southern Living 2007
12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning*
1 1/4 teaspoons salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced**
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms
2 green onions (white and light green parts only), sliced**
1 1/2 cups half-and-half
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Garnish: chopped green onions

Prepare pasta according to package directions. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*To make your own Cajun seasoning, combine 2 1/2 tablespoons salt, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper.

**1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.