1 box linguine pasta
2 skinless, boneless chicken breast halves
2 tsp C&C Creole Shrimp blend OR C&C Cajun Blackening Seasoning
2 TBSP butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 clove garlic, minced
1 green onion, chopped
1 cup heavy cream
1/4 tsp lemon zest
Salt and pepper to taste
Small bunch fresh basil, minced finely
Cook 1 box of linguine to package directions, drain, rinse with cold water and set aside.
Coat chicken in C&C seasoning of your choice. You can either sprinkle it on, or add in a plastic bag and shake to coat. In a large skillet over medium heat, sauté the chicken in butter 5 to 7 minutes, until almost cooked through.
Add the red bell pepper, green bell pepper, mushrooms, garlic and green onion. Sauté and stir for 2 to 3 minutes until chicken is finished cooking. Reduce heat.
Add the cream, basil, lemon zest and season with pepper and salt. Heat through. Add the cooked linguine, toss and heat through and serve.