->Bowties 01 <-

2 tsp. cajun seasoning

1 tbl. margarine

8 slices each green and sweet red pepper

4 large fresh mushrooms sliced

1 green onion, sliced

1 tb. cornstarch

2 cups half and half, divided

1/4 tsp dried basil

1/4 tsp lemon-pepper seasoning

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. pepper

4 oz. bow tie pasta, cooked and drained Grated Parmesan cheese

Fresh parsley

Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, saute

chicken in margarine until almost tender, about 5-7 minutes. Add

peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce

heat. Mix cornstarch with a little half and half, and add along with

remainder of half and half and seasonings; heat through. Add cooked

pasta and toss; heat through. Transfer to serving dish and sprinkle with

Parmesan cheese. Garnish with chopped red pepper and snipped fresh

parsley. NOTE: The fat content has been reduced by 1/2 from the original

by cutting the margarine in half and using half and half instead of

heavy cream.