Cajun Chicken Pasta

This is great when you’ve been hanging around Germans for a while who claim to like spicy food. You can smile and nod and then go home and eat this and smugly chuckle to yourself with satisfaction.

1 lb. boneless chicken breasts, cut into thin strips
1 medium onion, chopped
3 tsp. blackening seasoning
3 Tbs. butter
1 small green pepper, sliced into thin strips
1 small red pepper, sliced into thin strips
1/2 lb. fresh mushrooms, sliced
3-6 cloves garlic, chopped
1 1/2 c. heavy cream
4-8 drops pepper sauce (tabasco works, cholula’s better)
1/2 tsp. each basil and lemon pepper
1/4 tsp. each salt and pepper
8 oz. pasta of your choice, cooked and drained (we use linguine)

Place chicken, onion and blackening seasoning in bowl and turn to coat. Sauté chicken in butter 5-7 minutes. Add vegetables and cook 2-3 more minutes. Reduce heat, add cream, pepper sauce and seasonings. Heat thoroughly but do not boil. Add pasta and toss.

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