Serving Size:  4


2 whole chicken breast, no skin, no bone 2 whole red or yellow bell peppers --( you can use any or all colored peppers) -  slice into bite size pieces.
10 large mushroom -- sliced
1 bunch green onion -- thinly sliced, the whole thing
16 ounces penne -- or any pasta that pleases you|
1/4 teaspoon basil -- dry
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Cajun seasoning -- or Creole seasoning
1 can chicken broth
2 tablespoons cornstarch
2 tablespoons water

In a large plastic bag, put the Cajun seasoning and the chicken in, shake it up real well. You can also just sprinkle the seasoning on the chicken and rub it in. Heat your grill, and barbecue the chicken till it is nice and dark....make sure that it is done...better to cook on a med heat. If this is not an option, broil the chicken on both sides till done. Cook the pasta as directed on the package in a large pot. Drain, rinse, and put back in the pot. Sauté the red pepper, mushrooms and onions in a non-stick spray coated pan using some chicken broth, or if you prefer, a white wine for about 5 minutes. Remove from the heat. When the chicken is done, slice the breasts in medium bite size pieces, and add to the vegetable pan. Add the rest of the ingredients, except the pasta and heat thoroughly. Mix the cornstarch and water, and use this to thicken the broth. Add the chicken mixture to the noodles and stir well, coating everything. Serve immediately.

  Notes :  This is very spicy!  I like to barbecue my chicken till its crispy for this one. Try it this way if you like your chicken more blackened.

  Per Serving:  Calories: 534.1;  Fat: 6.4g;  Protein: 16.8g;  Carbs: 95.3g;  Cholest: 1mg;  Sodium: 963mg

The dog that trots about finds a bone.