A Favorite Quick & Easy Dinner

This came from Taste Of Home's Cooking for 2 magazine. It's really good, reheats well, and goes together quickly. I usually double the peppers and mushrooms in it and have added a small finely diced onion to the mix. Enjoy!

Veggie Chicken Linguine

 INGREDIENTS

 6 ounces uncooked linguine

3/4 pound boneless skinless chicken breast, cut into bite-size pieces

 1 to 2 teaspoons Cajun seasoning

2 tablespoons butter

 4 large fresh mushrooms, sliced

1/2 medium green pepper, julienned

 1/2 medium sweet red pepper, julienned

 1 green onion, chopped

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup 2% milk

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon lemon-pepper seasoning

1/8 teaspoon garlic powder

Dash pepper

Shredded Parmesan cheese, optional

DIRECTIONS: Cook linguine according to package directions. Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat. In a large skillet, sauté chicken in butter for 3 minutes. Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender. Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or until heated through. Drain linguine; toss with chicken mixture. Garnish with Parmesan cheese if desired. Yield: 3 servings.