Spinach Tomato Tortellini

Recipe from Allrecipes.com
http://allrecipes.com/Recipe/Spinach-Tomato-Tortellini/Detail.aspx

The only changes I made were these:
-used a 7 oz box of tortellini
-instead of using canned tomatoes, I used fresh off the vine tomatoes and sauteed onion and garlic with them.
-I used half and half instead of heavy cream and next time I will use all milk instead.
-I used a 1/3 cup of parmesan cheese instead of 1/4 cup.
- I put the fresh spinach in at the end, because I don't like it super wilted.

Yum!

Cajun Chicken Pasta posted by Kate

from All Recipes.com
Submitted by: Carol Spradling
Rated: 5 out of 5 by 466 members
Prep Time: 20 Minutes Cook Time: 20 Minutes
"Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine."
INGREDIENTS:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning or Creole
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream (I use 1% milk or fat free half and half and add cornstarch to thicken)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.