1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 433 (58%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 264mg||81 %|
|Sodium 253.6mg||9 %|
|Potassium 733.6mg||19 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 38.2g|
|Protein 37.9g||54 %|
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Calories per serving: 742
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