Creamy Cajun Chicken Pasta

• 2 ounces uncooked fettuccine
• 2 boneless skinless chicken breast halves (5 ounces each), cut into 1-inch pieces
• 1 to 2 teaspoons Cajun seasoning
• 4 teaspoons olive oil, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup thinly sliced green onions
• 1/2 medium green pepper, chopped
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1 cup half-and-half cream
• 1/4 teaspoon salt, optional
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
2. Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

fettuccine, chicken, cajun seasoning, olive oil, mushrooms, green onions, green pepper, garlic, cornstarch, cream, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-cajun-chicken-pasta/ (may not work)