8 ounces linguine pasta
2 large boneless, skinless chicken breast, cut into pieces
4 teaspoons JB’s Fat Boy Cajun Rub
2 tablespoons butter
1 1/2 green bell pepper, chopped
1 red bell pepper, chopped
8 oz fresh mushrooms, sliced
3 green onions, minced
1 1/2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun Rub in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.