Cajun Chicken and Linguine

INGREDIENTS

• 1 lb. linguine or fettuccine
• 2 tsp. olive oil
• 1 tbsp. olive oil
• 1 lb. chicken tenders
• 2 tsp. Cajun seasoning
• 1 large onion
• 1 large green pepper
• 1 package sliced mushrooms
• ½ tsp. salt
• ¼ c. heavy or whipping cream
• 2 medium tomatoes
• 1 c. fresh basil leaves

DIRECTIONS

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.